Quick and easy aubergine parmigiana

Quick and easy aubergine parmigiana

Shop-bought pesto and tomato sauce make this aubergine parmigiana both quick and easy to make.

Quick and easy aubergine parmigiana

If you have more time, Gennaro Contaldo’s baked aubergine recipe is a must-make.

 

  • Serves icon Serves 2
  • Time icon Takes 10 minutes to make, 25-30 minutes to cook

Shop-bought pesto and tomato sauce make this aubergine parmigiana both quick and easy to make.

If you have more time, Gennaro Contaldo’s baked aubergine recipe is a must-make.

 

Ingredients

  • 2 small aubergines
  • 2 tbsp sun-dried tomato pesto
  • 2 x 125g balls mozzarella, sliced
  • 350g jar chilli and tomato sauce
  • 50g ready-made fresh breadcrumbs
  • 50g grated vegetarian Parmesan
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Method

  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. 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. 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.

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