Aubergine parmigiana

Aubergine parmigiana

https://www.coop.co.uk/recipes/aubergine-parmigiana

Layers of aubergine, tomato sauce and parmigiano reggiano make this epic Italian-style bake a must-make

  • Feeds 6Feeds 6
  • Ready in 1 hour 15 minutes

Each serving contains

  • Energy
    11%
    891kj 213kcal
  • Fat
    Med 16%
    11g
  • Saturates
    Low 20%
    3.9g
  • Sugar
    Low 12%
    11.2g
  • Salt
    Low 8%
    0.47g

% of adult’s reference intake | Carbohydrates per serving : 18g

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Ingredients

  • 3 tbsp Co-op olive oil, plus 1 tsp
  • 1 onion, finely chopped
  • 3 garlic cloves, crushed
  • 1 tbsp Co-op Italian tomato purée
  • 2 x 400g cans Co-op Italian chopped tomatoes
  • 1 tbsp Co-op red wine vinegar
  • 1 tsp dried oregano
  • ½ tsp Fairtrade caster sugar
  • 2 aubergines, thinly sliced lengthways
  • 125g ball Co-op Italian lighter mozzarella, thinly sliced
  • ½ x 25g pack basil, leaves only
  • 40g panko breadcrumbs
  • 40g Co-op Italian parmesan wedge, grated
  • 2x 115g packs Co-op mixed leaf salad, to serve

Method

  1. Preheat the oven to 200°C/fan 180°C/gas 6
  2. Add 1 tbsp oil to a deep frying pan over a medium heat
  3. Fry the onion for 5 mins, or until starting to soften
  4. Add the garlic and cook for a minute, then add the tomato purée and cook for another minute
  5. Stir in the tinned tomatoes, vinegar, oregano and sugar, along with 150ml water
  6. Season, bring to the boil, then simmer for 20 mins, until slightly thickened
  7. Meanwhile, put the aubergine slices in a large bowl
  8. Drizzle with 2 tbsp oil, season and toss together to coat
  9. Arrange the aubergine slices in a single layer on two large lined baking trays
  10. Bake in the oven for 10 mins, until softened and a little coloured, turning the slices over halfway through
  11. Remove from the oven and leave to cool slightly
  12. Layer half the aubergine in a 1.5 litre ovenproof dish
  13. Pour over half the tomato sauce, then layer with all the mozzarella and half the basil leaves
  14. Layer again with the rest of the aubergine and the remaining tomato sauce
  15. Combine the breadcrumbs, Parmesan and remaining oil in a small bowl, then sprinkle over the dish
  16. Bake for 30-35 mins, until the tomato sauce is bubbling and the top is crisp and golden
  17. Let the bake sit for 10 mins, then garnish with the remaining basil leaves and serve with the salad

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