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Aubergine Parmigiana


This is another recipe from the wonderful Hugh Fearnley-Whittingstall's Veg Book. I'm a big lover of Italian dishes but I don't seem to eat enough of them, I suppose I always see them as a guilty treat because of all the cheese. I couldn't resist this recipe though, it's so cheesy and gooey without that many calories, especially when served with a leafy salad rather than pasta or bread. Each portion contains 333 calories. It's a big of long process to make, but it's definitely worth the extra effort. Please excuse the giant oven proof dish!

Ingredients - Serves 2

1 Large Aubergine, trimmed and sliced length ways into 5mm slices
1 Teaspoon of Olive Oil
1 Ball of Light Mozzarella (125g drained), torn
20g Parmesan, grated

For The Tomato Sauce

1 Teaspoon of Olive Oil
1 Onion, finely chopped
1 Garlic Clove, finely chopped
2 x 400g Tins of Chopped Tomatoes
1 Bay Leaf
A Pinch of Chili Flakes
Salt & Pepper, to season

Method - Takes 1 hour and 45 minutes

1. Layer the aubergine slices in a colander, sprinkle each layer with a little salt to draw out all the juices and leave for 1 hour.

2. Preheat the oven to 180c. Meanwhile make the tomato sauce, heat a teaspoon of olive oil in a pan, add the onions and garlic and fry gently for around 10 minutes, stirring occasionally. Add the chopped tomatoes, bay leaf and the chili, bring to a simmer and leave it to simmer for around half an hour until the sauce has thickened. Taste and season with salt and pepper.

3. Rinse and pat dry the aubergine slices. Heat a large frying pan over a high heat, add the olive oil and fry the aubergine slices in batches for 2 minutes each side. 

4. Lay a third of the aubergine slices over the bottom of a small ovenproof dish, cover with a third of the tomato sauce, dot a third of the mozzarella over the sauce and sprinkle a thin layer of Parmesan over that. Repeat with the remaining ingredients so you have three layers in the dish.

5. Bake in the hot oven for 30 minutes until bubbling and golden on top. Serve.








1 comment:

  1. Argh I love aubergines, this looks awesome xx


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