Parmigiana Di Melanzane

I love this recipe, you can always add some chicken if you don’t want it to be meat free. Personally I think it’s amazing on its own.

You will need (this recipe was made with three aubergines and I served an entire aubergine as a portion. You could however serve this as a side dish, just slice across (in discs) and arrange in a dish instead of lengthwise like the above.

Aubergines x3

Large red onion

4 cloves of garlic

Olive oil

X2 tins of tomatoes

250g Mozzarella

150g Parmesan

Handful of Fresh basil


Chili flakes

Firstly slice the aubergines lengthwise fairly thinly and place on the side – sprinkle with salt and leave for an hour.

Then rinse the aubergines and pat dry. Now dry fry the aubergines in a hot pan (no oil in the pan) until browned on both sides – set aside on kitchen towel (this will allow for any moisture to be removed).

Meanwhile. Make the sauce – easy.

Dice the onion, peel the garlic and add a splash of olive oil to a pan.

Now add some chilli flakes – personal taste. Then add the tomatoes, seasoning and a cup of water. Leave to cook down and thicken for approx 45 minutes.

Once cooked and nicely thickened take a hand blender and blend everything together, add another glug of olive oil and stir.

Now take an oven dish and begin by putting a couple of spoonfuls of sauce in the bottom. Now place the aubergine slices in the dish and cover with a layer of sauce, mozzarella, parmesan and fresh basil

Then repeat until all the slices are arranged and top the final layer with everything apart from fresh basil, as this will burn.

Place in a hot oven (180) and cook for an hour.

Serve on its own, with chicken, salad or green veggies.

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