How To Make Roast Aubergine Parmigiana
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Serves:
Ingredients
- 2 large aubergines
- 2 tbsp olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 can (400g) crushed tomatoes
- 1 tsp dried oregano
- 1/2 tsp dried basil
- Salt and pepper, to taste
- 200g mozzarella cheese, sliced
- 50g grated Parmesan cheese
- Fresh basil leaves, for garnish
Instructions
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Preheat the oven to 200°C (400°F).
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Slice the aubergines into 1/4-inch thick rounds. Place them in a colander, sprinkle with salt, and let them sit for 10 minutes to extract any bitterness. Rinse the slices and pat them dry.
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Heat 1 tbsp of olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until softened and fragrant.
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Add the crushed tomatoes, dried oregano, dried basil, salt, and pepper to the skillet. Cook for 10 minutes, stirring occasionally.
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Meanwhile, brush the aubergine slices with the remaining olive oil and arrange them on a baking sheet. Roast in the preheated oven for 15 minutes, until tender and slightly golden.
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In a baking dish, spread a layer of the tomato sauce. Add a layer of roasted aubergines on top. Top with a layer of mozzarella cheese and sprinkle with grated Parmesan.
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Repeat the layers until all the ingredients are used, finishing with a layer of tomato sauce and grated Parmesan on top.
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Bake in the oven for 20 minutes, or until the cheese is melted and bubbly.
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Garnish with fresh basil leaves before serving.
Nutrition
- Calories : 275kcal
- Total Fat : 14g
- Saturated Fat : 5g
- Cholesterol : 23mg
- Sodium : 577mg
- Total Carbohydrates : 26g
- Dietary Fiber : 9g
- Sugar : 16g
- Protein : 13g
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