This delicious Aubergine Parmigiana is made with Aubergines which are currently on Special this week in Lidl. I love Lasagna style dishes but having to cook gluten-free can be expensive. This dish gives you that feel without Pasta and the meaty texture of the Aubergine ( EggPlant for my American Freinds) is great and so filling.
I never waste time salting aubergines. It makes the process twice as long and isn’t necessary. They come to life when doused with good olive oil and roasted, or you can just rub the skin with oil and roast them whole. But this recipe is my favourite way to eat them as I love a good, hearty Italian dish.
Delicious Aubergine Parmigiana
- 4 large aubergines
- olive oil 2 tbsp
- 2 cloves garlic
- chopped tomatoes 3 x 400g tins
- passata 300ml
- honey 1 tbsp
- red wine vinegar 1 tbsp
- 2 bay leaves
- dried oregano 2 tsp
- basil a large bunch, chopped
- mozzarella 250g, sliced
- parmesan 100g, finely grated
The How to bit
- preheat the oven to 180C/fan 160C/gas 4.
- Cut the aubergines lengthways into ½ cm thick slices, brush both sides with olive oil and season. Put them in a single layer on non-stick baking sheets and cook for 30-40 minutes, turning once, until the aubergine slices are tender and golden
- Heat a glug of oil in a pan and fry the garlic for a minute. Add the chopped tomatoes, passata, honey, vinegar, bay leaves and oregano, and simmer for 20 minutes until thickened and glossy.
- Stir in the basil and season
- Put a few spoonfuls of the tomato sauce in the bottom of a large ovenproof dish, or 2 medium ones. Cover with a layer of the aubergine and mozzarella then repeat, ending with a thin layer of sauce (you’ll have roughly 3 layers).
- To cook, sprinkle with the parmesan straight away, and cook for 30-40 minutes until bubbling.
It is rustic peasant food and I love it. There are few ingredients but plenty of each. Those three tins of tomatoes simmer down to a rich sauce.
Sop it up with Garlic Bread and enjoy and feel good as it is wholesome food.
Want to grow Aubergines?
I had fun growing Aubergines over the years in the Garden, if not always successes. That is because as the originate in India they need warmth and sunshine. Some even suggest starting them now under heat and lights to give them a head start and a hotbed might give you a fighting chance. Click the image below for your Free Growing Guide to Aubergines
If you enjoyed this recipe try out these Italian inspired dishes
- What We Eat Wednesday – Carbonara
- Mediterranean Chicken Pasta
- Bacon, Chorizo and Spinach Easy Cheesy Pasta
- Gluten-free Salmon and Spinach Lasagna
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