Photo by Willians Huerta on Pexels
Baked Aubergine Parmigiana with Tomato & Basil
Roasted aubergine strips are layered with garlic tomato sauce, mozzarella, and parmesan, then baked until melted and bubbling.
- 500 g aubergine
- 400 g tinned chopped tomatoes
- 150 g mozzarella cheese
- 50 g parmesan cheese, grated
- 15 g fresh basil
- 2 whole garlic cloves
- 60 ml olive oil
- 5 g sea salt
- 2 g black pepper
- 3 g dried oregano
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C. Slice aubergine lengthways into 5mm thick strips.
- Step 2
Brush aubergine slices with 40ml olive oil on both sides. Arrange on baking trays and roast for 15 minutes until softened and lightly golden.
- Step 3
Meanwhile, heat remaining 20ml olive oil in a saucepan over medium heat. Mince garlic and sauté for 1 minute until fragrant.
- Step 4
Add tinned tomatoes, oregano, salt and pepper. Simmer for 8 minutes, stirring occasionally. Tear in half the basil and remove from heat.
- Step 5
In a 20cm baking dish, spread a thin layer of tomato sauce. Layer roasted aubergine slices, then sauce, then mozzarella pieces, repeating until all ingredients are used, finishing with mozzarella and parmesan.
- Step 6
Bake at 200°C for 15 minutes until cheese is melted and bubbling. Garnish with remaining fresh basil and serve immediately.
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