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Aubergine Parmagiana

Posted by Susie Taylor on


1 aubergine, olive oil, 1 red onion, 2 cloves garlic, tin chopped tomatoes, sprinkle of oregano, glug of red wine, 100g ricotta, 100g parmesan, 100g mozzarella, salt and pepper - serves 2

Chop the aubergine into 1/2cm slices then rub each slice with olive oil on both sides. Place on a baking tray and cook at 180C for 10 mins until soft. Meanwhile gently fry the garlic and onion with a little olive oil until soft, then add the chopped tomatoes, oregano and wine. Season. Simmer for about 15 minutes, or until the sauce thickens. To assemble start by spreading a layer of tomato sauce over the base of an ovenproof dish, then place a layer of aubergine slices on top, followed by another layer of tomato sauce. Then spread with a layer of ricotta and sprinkle with parmesan. Continue to repeat the layers until all the aubergine is used. Finally top with slices of mozzarella and a final sprinkle of parmesan and bake for 25 minutes. Serve with green salad

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