Aubergine Parmigiana

Name: Aubergine Parmigiana
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4
Cuisine: Italian
Ingredients: 2 aubergines; 50g parmesan/vegan alternative; 25g mozzarella; 500g passata; 1tsp oregano; 1 small handful fresh basil; 1 egg; 1tbsp butter; Vegetable oil; Salt; Pepper

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“This delicious Italian dish is perfect for a midweek meal, the rich tomato sauce, tangy cheese and tasty aubergine make for a great dish”

— Charlotte Heal-Cohen

Method

Step 1

Thinly slice the aubergines lengthways, then salt the slices. Preheat your oven to 200ºC

Step 2

Bring he passata to a simmer in a saucepan with salt, pepper, oregano and half of the fresh basil and cook for 20-25 minutes until slightly thickened

Step 3

Rinse the aubergine slices, then fry until golden on both sides. Once cooked, set on kitchen roll to soak up any excess oil. Beat the egg

Step 4

Pour some of the tomato sauce into an oven dish, just enough to coat the bottom, then top with half of the aubergine, mozzarella, half of the parmesan, basil and beaten egg

Step 5

Top with more tomato sauce and the remaining aubergine and tomato sauce, then sprinkle the rest of the parmesan over the top along with butter. Bake for 30-40 minutes until the top is browned and the sauce is bubbling, serve and enjoy!