Name: Aubergine parmigiana
Prep time: 60 min
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: International

By Claire

60 mins

About This Recipe

Easy to make and tastes wonderful. It's simpler than a lasagne and lighter, too.

Chopped tomatoes Aubergines Mozzarella Ricotta Italian Vegetarian Dinner Lunch Oven

Instructions

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.