Aubergine Parmigiana

 

Aubergine parmigiana is a delicious and simple dish to prepare. It's less complicated and lighter than a lasagna. The tomato sauce may be doubled and frozen for an additional quick dinner.

 

For the aubergine

2 large aubergines, sliced into thin slices  

2 tbsp olive oil

3½oz ricotta

3½oz Parmesan,  

3½oz mozzarella, sliced

sea salt and freshly ground black pepper

 

For the tomato sauce

2 garlic cloves, finely chopped

1 red onion, finely chopped

a good splash olive oil

2 cans chopped tomatoes

2 tsp dried oregano

4fl oz red wine

 

Brush both sides of the aubergine slices with olive oil to coat. Cook the aubergines for a few minutes on both sides on a hot griddle pan until nicely browned. Set aside while you finish making the tomato sauce.

 

Warm up a big frying pan. Fry the garlic and onion in a small amount of oil until tender. Combine the diced tomatoes, oregano, and wine in a mixing bowl. Cook for 15 minutes, or until the sauce thickens.

 

Preheat the oven to 350 degrees

 

Spoon a little tomato sauce over the bottom of a medium-sized roasting pan. Spoon another layer of tomato sauce on top of the aubergine pieces.

 

 

Spread half of the ricotta on top and season with salt and pepper. Repeat the layers until all of the aubergine has been utilized. Finish with a layer of mozzarella slices and a final sprinkling of Parmesan. 25 minutes in the oven

Serve the parmigiana hot, accompanied with a green salad. If you have any leftovers, this meal reheats wonderfully.