Aubergine Parmigiana
These aubergines are grilled rather than fried so need far less oil than usual. Teamed with a rich tomato sauce and grated cheese, they make a really filling supper.
Ingredients
- 3 aubergines (each about 250g)
- ½tbsp sunflower oil
- 100g ready-grated mozzarella
- 15g Parmesan cheese, finely grated
- 2tbsp dried coarse breadcrumbs (or panko breadcrumbs)
For the sauce
- 1tsp sunflower oil
- 1 large onion, finely chopped
- 2 large garlic cloves, crushed
- ½tsp dried flaked chillies
- 2 x 400g cans chopped tomatoes
- 150ml red wine
- 100ml water
- ½tsp dried chilli flakes
- 1tsp dried oregano
- flaked sea salt
- ground black pepper
Method
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To make the sauce, heat the oil in medium non-stick pan and add the onion and garlic. Cover the pan with a lid and fry gently for 6–8 minutes, or until soft and light golden brown, stirring occasionally.
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Tip the tomatoes into the pan, add the wine and water, stir in the chilli flakes and oregano. Bring to a gentle simmer and cook for 30–40 minutes, stirring regularly. Season with salt and pepper.
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While the sauce is simmering, reheat the grill to its hottest setting. Trim and slice the aubergines lengthways into 1cm slices. Place the slices on a baking sheet and brush both sides with the oil.
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Cook under the hot grill for 5–7 minutes or until the aubergine is golden and starting to soften. Carefully turn each slice over and grill for a further 5 minutes. Preheat oven to 220°C/Fan 200°C/Gas 7.
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Arrange the aubergine, the sauce and grated mozzarella in loose layers In a shallow overproof dish (a lasagne dish is ideal), making sure you finish with mozzarella on top. Mix the Parmesan with the breadcrumbs and sprinkle over the top.
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Bake for 25–30 minutes or until the topping is crispy and golden and the filling is bubbling. Calories per serving: 225.
Recipe Notes
To freeze
Freeze individual cooled portions in oven and freezer-proof containers for up to 3 months. Defrost in the fridge overnight. Reheat in the oven as the recipe.
