Aubergine parmigiana with halloumi croutons

1. 1

   Preheat oven to 240C/220C Fan/Gas 9.

2. 2

   Put the aubergines onto a large tray, drizzle with olive oil and season with salt and pepper. Roast for 20 minutes. Toss the aubergines and roast for a further 10 minutes.

3. 3

   To make the tomato sauce, heat the olive oil in a large pan over low heat. Gently fry the red onion until softened. Then add the garlic and chilli flakes and fry for another minute until fragrant.

4. 4

   Add the tomatoes, basil, oregano, vinegar, salt and pepper and stir well to combine. Finally add the Parmesan rind and leave to cook over a low heat for 20-30 minutes until thickened.

5. 5

   Once the aubergines are roasted, remove the Parmesan rind from the sauce and add the aubergines to the pan, tossing well to coat.

6. 6

   Transfer to a baking dish and sprinkle over the grated Parmesan. Bake in the oven for 15 minutes.

7. 7

   Meanwhile make the halloumi croûtons. Drizzle the halloumi chunks in olive oil, then roll them in the sesame seeds to coat. Bake the halloumi on a separate oven tray for 15-20 minutes until crisp on the outside, turning halfway.

8. 8

   To serve, scatter the croûtons over the cooked parmigiana and garnish with a few fresh basil leaves.

1 serving ≈ 338 g

Nutrition values are estimates. - means data is unavailable.