By Lisa
Nutritional Info(100g)
- Aubergines
- Olive oil
- Ricotta
- Parmesan
- Mozzarella
- Black pepper
- Garlic
- Red onion
- Olive oil
- Chopped tomatoes
- Oregano
- Red wine
Ingredients
For the aubergine
- 2 large aubergines, sliced into thin slices about a 5mm/¼in thick
- 2 tbsp olive oil
- 100g/3½oz ricotta
- 100g/3½oz Parmesan, grated (or alternative vegetarian hard cheese)
- 100g/3½oz mozzarella, sliced
- sea salt and freshly ground black pepper
For the tomato sauce
Method
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Brush the aubergine slices with olive oil on both sides to coat. Heat a griddle pan and cook the aubergines for a couple of minutes on both sides until lightly browned. Set aside while you get on with the tomato sauce.
-
Heat a large frying pan. Fry the garlic and onion with a little oil until soft. Add the chopped tomatoes, oregano and wine. Simmer for about 15 minutes, or until the sauce thickens.
-
Preheat the oven to 220C/200C Fan/Gas 7.
-
In a medium-sized roasting tin, spread a little tomato sauce over the bottom of the tin. Add a layer of aubergine slices and spread another layer of tomato sauce on top.
-
Spread half the ricotta on the top and sprinkle with Parmesan, salt and pepper. Continue to repeat the layers until all the aubergine is used. Finish with a layer of mozzarella slices topped with a final sprinkle of Parmesan. Bake for 25 minutes.
-
Serve the parmigiana hot with a green salad alongside. This dish reheats well if you have any leftovers.
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