Aubergine Parmigiana

Name: Aubergine Parmigiana
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 4 aubergines, sliced lengthways; 2 tsp dried oregano; Salt and pepper; Salt and pepper; 2 tbsp olive oil; 1 red onion, finely chopped; 3 cloves of garlic, crushed; 2 tbsp balsamic vinegar; 2 tins of chopped tomatoes; Bunch of fresh basil leaves, torn; Bunch of fresh basil leaves, torn; 100 g fresh spinach, chopped; 3 balls of mozzarella, sliced; 9 lasagne sheets; 3 tbsp grated parmesan or pecorino; 3 tbsp grated parmesan or pecorino; 3 tbsp panko or normal breadcrumbs; 3 tbsp panko or normal breadcrumbs

Preparation info

Serves:
6

Difficulty
Easy
Ready in
1 hr 5

Appears in

Anna's Family Kitchen

By Anna Stanford

Published 2022

About

I’ve put a little AFK twist on this classic Italian dish to make it more of a meal and less of a side. Lasagne sheets and spinach are added between the usual layers of aubergine, tomato sauce and mozzarella. It is then finished with a crunchy parmesan and breadcrumb topping.

Ingredients

4 aubergines, sliced lengthways
2 tsp dried oregano
Salt and pepper

Europe
Italy
Vegetarian

Method

Lay the aubergine slices on 2 baking trays or cook them in batches. Sprinkle with the oregano, season with salt and pepper, then drizzle over some olive oil. Bake at 180°c fan for 20 minutes.

Meanwhile, make the tomato sauce by softening the onio