1. Recipes

Aubergine Parmigiana recipe

By Lizzie Kamenetzky

  1. Serves 2
  2. Takes 10 minutes to make, 25-30 minutes to cook
  3. Rate 1 star Rate 2 stars Rate 3 stars Rate 4 stars Rate 5 stars
    Rating
tried and tested

Ingredients

  1. 2 small aubergines
  2. 2 tbsp sun-dried tomato pesto
  3. 2 x 125g balls mozzarella, sliced
  4. 350g jar chilli and tomato sauce
  5. 50g ready-made fresh breadcrumbs
  6. 50g grated vegetarian Parmesan

Method

  1. 1. Preheat the oven to 200°C/fan180°C/gas 6. Slice the aubergines lengthways into 1cm slices and brush with olive oil. Heat a griddle pan over a high heat and cook the aubergine in batches for 2-3 minutes, turning once, until tender.
  2. 2. Spread 1 side of the cooked aubergine slices with 2 tbsp sun-dried tomato pesto, then layer them up into 3 layers in a lightly greased ovenproof dish with mozzarella and the jar of chilli and tomato sauce.
  3. 3. Mix together fresh breadcrumbs and Parmesan, then sprinkle over the top. Bake for 20-25 minutes until bubbling and golden. Serve with a green salad.

Comments

(You have to be registered and signed-in to make a comment)

Angelama

October 30

This is a gorgeous thing to eat.... very tasty and great with chicken if you need meat too. YUM!

Share |

Close

Email Recipe
Email a friend this recipe
Send
Sign in
Sign in

Forgot username or password ?

Why sign up?
Save recipes, enter exclusive competitions and upload you own recipes!

Register for free now