AUBERGINE PARMIGIANA

RIGHT... WELL...
HERE WE GO AGAIN

I don’t know about you but when the world feels wild and out of control, I just want to bed down and make all my favourite things. It’s all we can really do at the moment, so treat yourself.

One of my very favourites is Aubergine parmigiana. There is so much comfort in between the layers.

It’s veggie and gluten free if you don’t use the breadcrumbs (or sub with gf ones)

As always check out and follow our Instagram and look at the highlights for photos of the step by step method.

Makes 6 portions

3/4 aubergines
1 onion
3 garlic cloves
Extra virgin olive oil
1 tsp oregano
150ml red wine
800g chopped tomatoes (2 tins)
250g mozzarella
Basil
Breadcrumbs
Handful grated Parmesan

1. Make your tomato sauce. Sweat down your onions and garlic for 10 mins on a medium heat. Or longer and lower if you have the time.
2. Add your oregano, salt, tinned tomatoes and wine, cook on a low simmer for as long as you can be bothered, an hour is ideal but if you cant wait don’t worry. Stir it every so often.
3. Slice up all the aubergines into 1cm thickness lengthways.
4. Griddle or shallow fry them in batches (i did both ways to speed it up a bit). You will use LOADS OF OIL but just go with it because it is going to be so worth it!
5. Fry/ Grill them until golden brown, then put them on a piece of kitchen towel to drain off a bit.
6. Layer up in a deep oven dish. It goes tomato sauce, sprinkle of Parmesan, torn up mozzarella, torn up basil leaves, aubergine. Repeat until you finish with a final layer of tomato sauce with some more cheese and breadcrumbs on top.
7. Bake at 180 degrees for 35 mins.

As always let us know how you get on with the recipe. I hope you’re all ok out there and taking care of yourselves in these trying times.