This delicious, moreish dish is great on its own or served as a side. 

Grilled-AubergineFor the best flavour, grill the aubergine slices on a grill pan or barbecue.

AubergineParmigianaStep2

 Prepare it to this stage if making ahead of time, and then add the breadcrumbs just before popping it into the oven.

AubergineReadyToBake 

Aubergine Parmigiana (Melanzane alla Parmigiana)
A delicious dish perfect on its own or served as a side. This has been lightened up from the classic dish for a guilt free meal without losing any of the taste.
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Ingredients
  1. 3 large aubergines (eggplant)
  2. 1 onion, finely chopped
  3. 1 clove garlic, minced
  4. 1 tsp dried oregano
  5. 2 x 400g chopped tomatoes
  6. sea salt
  7. splash of white wine vinegar
  8. 1 large handful fresh basil leaves
  9. 3 large handfuls parmesan cheese, grated (for the above picture, I used lacto-free cheese as one of my guests is lactose intolerant)
  10. 2 handfuls panko breadcrumbs
Instructions
  1. Start by making the sauce. Put olive oil in a saucepan on medium heat. Add the onion and dried oregano and cook until the oion is soft. Add the garlic and cook a further 30 seconds. Add the tomatoes. Cover, lower the heat, and simmer for 15 minutes.
  2. Remove the stems and bottoms from the aubergine. Slice into 1-inch thick slices. Grill (may have to do in batches) until lightly charred (around 5 minutes per side). As each batch is finished, place on a plate or tray to rest.
  3. When the sauce is done, season it with salt and pepper, a splash of wine vinegar, and the basil, torn by hand into small pieces.
  4. In a lasagna pan, put a small layer of tomato sauce, then a thin scattering of cheese, followed by a single layer of aubergines. Repeat the layers, finishing with a little sauce and some more cheese. If making ahead of time, cover and set aside or put in the fridge.
  5. Put the breadcrumbs in a bowl and drizzle a bit of olive oil over them, as well as a little oregano. Mix with your hands to distribute the oil and oregano evenly. Sprinkle over the top of the aubergines.
  6. Bake at 190°C/375°F/gas 5 for half an hour until golden, crisp and bubbly. Serve immediately.
Adapted from Jamie Oliver
Adapted from Jamie Oliver
The Pescetonian http://pescetonian.co.uk/
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