Melanzane parmigiana

Melanzane parmigiana

  • serves 8
  • A little effort

Make a batch of this Italian veggie classic to feed a crowd, or make two smaller dishes and freeze one for later. Plus, it's gluten free

Advertisement

*This recipe is gluten-free according to industry standards

Ingredients

  • aubergines 6 medium
  • olive oil
  • garlic or
  • chopped tomatoes 3 x 400g tins
  • passata 300ml
  • golden caster sugar 1 tbsp
  • red wine vinegar 1 tbsp
  • bay leaves 2
  • dried oregano 2 tsp
  • basil a large bunch, chopped
  • cooking mozzarella (block) 250g, sliced
  • parmesan (or veggie alternative) 100g, finely grated

Method

  • Step 1

    Heat the oven to 180C/fan 160C/gas 4. Cut the aubergines lengthways into ½ cm thick slices, brush both sides with olive oil and season. Put them in a single layer on non-stick baking sheets and cook for 30-40 minutes, turning once, until the aubergine slices are tender and golden.

  • Step 2

    Heat a glug of oil in a pan and fry the garlic for a minute. Add the chopped tomatoes, passata, sugar, vinegar, bay leaves and oregano, and simmer for 20 minutes until thickened and glossy. Stir in the basil and season.

  • Step 3

    Put a few spoonfuls of the tomato sauce in the bottom of a large ovenproof dish, or 2 medium ones. Cover with a layer of the aubergine and mozzarella then repeat, ending with a thin layer of sauce (you’ll have roughly 3 layers). Leave to cool completely. Wrap the dishes in clingfilm, then foil, and freeze for up to 6 months.

  • Step 4

    To serve, remove the foil, and leave to thaw in the fridge overnight. Heat the oven to 180C/fan 160C/gas 4. Remove the clingfilm, sprinkle with parmesan and bake for 40 minutes, or until bubbling, golden, and piping hot in the middle when poked with a skewer. To cook from fresh, sprinkle with the parmesan straight away, and cook for 30-40 minutes until bubbling.

Nutritional Information

  • Kcals 274
  • Fat 14.3g
  • Saturates 7.4g
  • Carbs 16.5g
  • Sugars 15g
  • Fibre 9.3g
  • Protein 15.2g
  • Salt 0.6g
Advertisement