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