Aubergine Parmigiana

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Preparation info

  • Serves

    2

    • Difficulty

      Easy

Appears in

Spring and Summer Cooking with a Veg Box (Riverford Companions)

Spring and Summer Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

  • About

This Italian classic of baked aubergines layered with tomato and cheese is Mediterranean comfort food at its best. It is a meal in its own right, though also makes a sumptuous side dish for simple grilled meats or a roast. Some mozzarella contains animal rennet, so if you are vegetarian, source one without.

Ingredients

  • 600 g passata (sieved tomatoes) or tomato sauce
  • 2 aubergines, sliced 5

Method

Heat the oven to 180°C/Gas 4.

Spread a layer of passata or tomato sauce in a shallow ovenproof dish. Cover with a layer of prepared aubergines, some torn basil leaves, a few oregano leaves and a sprinkling of Parmesan. Add alternate layers of passata, aubergine and herbs until