Aubergine parmigiana
A lighter, comforting alternative to lasagne featuring layers of tender aubergine, rich oregano tomato sauce, creamy ricotta, and melted mozzarella. Golden Parmesan on top adds an irresistible savoury crust. Let it rest for a few minutes before slicing for neat, beautiful portions.
Ingredients
- Olive Oil45 ml
- Garlic2 კბილი
- Oregano2 ჩაის-კოვზი
- Red wine50 ml
Instructions
6 steps- 1
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.
- 2
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.
- 3
Preheat the oven to 220C/200C Fan/Gas 7.
- 4
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.
- 5
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.
- 6
Serve the parmigiana hot with a green salad alongside. This dish reheats well if you have any leftovers.
Nutrition
1 serving ≈ 275 g
Nutrition values are estimates. - means data is unavailable.
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