Healthy Aubergine Parmigiana Recipe | olivemagazine

Healthy aubergine parmigiana

2 aubergines
sliced into ½cm-thick slices lengthways
spray oil
2 tsp olive oil
1 onion
finely chopped
3 cloves garlic
thinly sliced
2 x 400g tins chopped tomatoes
2 x 125g balls mozzarella
thinly sliced
a large bunch basil
75g parmesan (or veggie alternative) or other Italian hard cheese
finely grated
salad
to serve

Method

step 1
Heat the oven to 200C/fan 180C/gas 6. Put the aubergine slices onto baking paper lined trays and spray with a little oil. Roast in the oven for 30 minutes, flipping halfway until softened and crisping at the edges.
step 2
Meanwhile, heat the olive oil in a large pan and cook the onion and garlic for 10 minutes until soft, then add the chopped tomatoes, season, and simmer for 20 minutes.
step 3
In a roughly 20cm x 30cm baking dish, layer up the aubergine and sauce, and roughly half-way, a layer of half of the mozzarella, basil, and parmesan. Layer up the remaining aubergine and sauce, and finish with a final layer of mozzarella, basil and parmesan.
step 4
Put into the oven for 30 minutes or until golden and bubbling. Serve with a salad.

Adam Bush Chef Portrait

Adam BushDeputy food editor