Aubergine, Tomato & Parmesan Bake (Melanzane Alla Parmigiana)
Filled with layers of grilled aubergines, flavorful tomato sauce, and a generous sprinkle of Parmesan and basil, this aubergine parmigiana is a comforting and delicious dish perfect for sharing with loved ones. The tender aubergines soak up the rich tomato sauce beautifully, while the crispy golden topping adds a satisfying crunch to each bite. This dish is sure to become a family favorite for cozy dinners and gatherings.
— Constant Cookbook
Ingredients
- 2 garlic cloves , crushed
- 6 tbsp olive oil
- 2 x 400g cans chopped tomatoes
- 2 tbsp tomato purée
- 4 aubergines , cut into long, 5mm thick slices
- 85g Parmesan (or vegetarian alternative), freshly grated
- 20g pack basil , leaves torn
- 1 egg , beaten
Instructions
- Heat oven to 200C/fan 180C/gas 6. In a shallow pan, mix together the garlic and 4 tbsp of the olive oil. Cook over a high heat for 3 mins, tip in the tomatoes, then simmer for 8 mins, stirring every now and then. Stir in the tomato purée.
- Meanwhile, heat a griddle pan until very hot. Brush a few of the aubergines with a little oil, then add to the pan. Cook over a high heat until well browned and cooked through, about 5-7 mins. Turn them halfway through cooking. Lift onto kitchen paper and do the next batch.
- When all the aubergines are cooked, lay a few of them in the bottom of an ovenproof dish, then spoon over some sauce. Sprinkle with Parmesan and basil leaves. Add seasoning, then repeat this process with the remaining ingredients. Finally, pour the egg over the top, sprinkle over a little more Parmesan, then bake for 20 mins or until the topping is golden.
Cook Time
50M
Prep Time
PT10M
Yield
Serves 6
Nutrition
- Calories: 225 calories
- Fat Content: 17 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 8 grams carbohydrates
- Sugar Content: 7 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 10 grams protein
- Sodium Content: 0.52 milligram of sodium
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