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Quick Aubergine Parmigiana

There is a more traditional recipe on here also which involves frying the aubergine, this recipe is perfect for a week night dinner, has a few cheats and no frying so much healthier! Using a microwave cuts the cooking time right down.

3 x Aubergine

2 x 400g tins chopped tomatoes

1 onion, finely diced

2 cloves garlic, minced

2 tsp dried oregano or italian herbs

250 g mozzarella, sliced

100 g grana padano

100 g panko breadcrumbs

Fresh basil leaves to finish

Start by making the tomato sauce. Gently heat a pan with a splash of olive oil, tip in the onions and sauté for 5 minutes until soft. Stir in the garlic and herbs and cook for a couple of minutes. Add the tomatoes, a generous pinch of salt and simmer for 10 minutes.

Cut the aubergines into 1cm slices. Spread out on a microwaveable plate in a single layer (you may need to do this in batches). Microwave on full power for 5-7 minutes until soft and cooked through.

Preheat the oven to 200c fan. In a deep oven proof dish or roasting tin if you don’t have a deep dish, start layering the ingredients. Firstly a layer of tomato sauce, then aubergine. Season the auberigine with salt and pepper followed by slices of cheese, sprinkle of parmesan and a sprinkle of breadcrumbs, Repeat this layering finishing with cheese and breadcrumbs.

Place in the oven and bake for 25 minutes. Remove from the oven and allow to sit for 10 minutes. Its delicious reheated the next day and lovely served with a crisp green salad.

Quick Aubergine Parmigiana

Quick Aubergine Parmigiana

Jules
There is a more traditional recipe on here also which involves frying the aubergine, this recipe is perfect for a week night dinner, has a few cheats and no frying so much healthier! Using a microwave cuts the cooking time right down.
Grana Padano is a cheaper alternative to parmesan and works well here
No ratings yet
Prep Time 5 minutes
Cook Time 40 minutes
Course Main Course
Servings 4 people
Calories 547.4 kcal

Ingredients
  

  • 3 aubergines
  • 2 x 400 g tins chopped tomatoes
  • 1 onion finely diced
  • 2 cloves garlic minced
  • 2 tsp dried oregano or italian herbs
  • 250 g mozzarella drained and sliced
  • 100 g grana padano grated
  • 100 g panko breadcrumbs
  • fresh basil leaves to finish

Instructions
 

  • Start by making the tomato sauce. Gently heat a pan with a splash of olive oil, tip in the onions and sauté for 5 minutes until soft. Stir in the garlic and herbs and cook for a couple of minutes. Add the tomatoes, a generous pinch of salt and simmer for 10 minutes.
  • Cut the aubergines into 1cm slices. Spread out on a microwaveable plate in a single layer (you may need to do this in batches). Microwave on full power for 5-7 minutes until soft and cooked through. 
    Sliced aubergine lightly fried on both sides
  • Preheat the oven to 200c fan. In a deep oven proof dish or roasting tin if you don't have a deep dish, start layering the ingredients. Firstly a layer of tomato sauce, then aubergine. Season the auberigine with salt and pepper followed by slices of cheese, sprinkle of parmesan and a sprinkle of breadcrumbs, Repeat this layering finishing with cheese and breadcrumbs.
    Assemble the parmigiana ready to bake
  • Place in the oven and bake for 25 minutes. Remove from the oven and allow to sit for 10 minutes.
    Quick Aubergine Parmigiana fresh from the oven 2
  • It's delicious reheated the next day and lovely served with a crisp green salad.
    Quick Aubergine Parmigiana served

Video

Nutrition

Calories: 547.4kcalCarbohydrates: 58gProtein: 33.2gFat: 23gSaturated Fat: 12.8gPolyunsaturated Fat: 1.6gMonounsaturated Fat: 6.4gCholesterol: 66.4mgSodium: 1247.6mgPotassium: 1538.3mgFiber: 15.7gSugar: 24.5gVitamin A: 1127.4IUVitamin C: 28.5mgCalcium: 765.3mgIron: 5.2mg
Tried this recipe?Let us know how it was!

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