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
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.
- 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.
- It's delicious reheated the next day and lovely served with a crisp green salad.
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