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Melanzane parmigiana
- Janine Ratcliffe
Published: August 30, 2016 at 10:01 AM
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Serves 8
Easy
Total time: 1 hr and 30 mins
+ freezing
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Make a batch of this Italian veggie classic to feed a crowd, or make two smaller dishes and freeze one for later
Gluten free
Vegetarian
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Healthy aubergine parmigiana
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Try this aubergine parmigiana recipe then try our healthier parmigiana and courgette parmigiana, plus discover other aubergine recipes.
Ingredients
Nutrition
-
6 medium aubergines
-
olive oil
-
garlic
-
3 chopped tomatoes
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300ml passata
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1tbsp golden caster sugar
-
1tbsp red wine vinegar
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2 bay leaves
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2tsp dried oregano
-
basil
chopped
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250 cooking mozzarella
sliced
-
100 parmesan (or veggie alternative)
finely grated
Nutrition: per serving
- kcal274
- fat14.3g
- saturates7.4g
- carbs16.5g
- sugars15g
- fibre9.3g
- protein15.2g
- salt0.6g
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Method
-
step 1
Heat 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.
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step 2
Heat a glug of oil in a pan and fry the garlic for a minute. Add the chopped tomatoes, passata, sugar, vinegar, bay leaves and oregano, and simmer for 20 minutes until thickened and glossy. Stir in the basil and season.
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step 3
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). Leave to cool completely. Wrap the dishes in clingfilm, then foil, and freeze for up to 6 months.
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step 4
To serve, remove the foil, and leave to thaw in the fridge overnight. Heat the oven to 180C/fan 160C/gas 4. Remove the clingfilm, sprinkle with parmesan and bake for 40 minutes, or until bubbling, golden, and piping hot in the middle when poked with a skewer. To cook from fresh, sprinkle with the parmesan straight away, and cook for 30-40 minutes until bubbling.
Check out more of the best aubergine recipes
Authors
Janine RatcliffeFood director
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