Aubergine Parmigiana


A few people have requested vegetarian options so I decided to make Aubergine Parmigiana

Aubergine Parmigiana


  • About 900g prepared aubergines, 6Tbls bread crumbs, 2tins whole peeled tomatoes, tomato paste, 50g hard cheese, oregano, garlic clove, 100g mozzarella,1 onion, fresh origanum, olive oil salt and pepper
  • Slice aubergine about 1cm thick11
  • Place on oiled hot grill and olive oil top sides
  • Flip
  • Until you get this colour / these were prepared when did the prawns on #Day17
  • Finely chop onion and fry in olive oil until translucent
  • Add chopped garlic
  • Add 1tsp of origanum
  • Add 1 heaped tsp tomato paste
  • Stir into origanum onion for 2 min
  • Add 2 cans whole peeled tomatoes
  • Do not chop them up cook for 20 min on gentle simmer
  • Add a glug of olive oil to bread crumbs
  • Add 1 tsp of origanum and mix to coat crumbs with oil and herbs
  • Add 1 tsp and cracked pepper to tomatoes
  • You can see the sauce has thickened. Add 1 tsp of sugar to tomatoes. My mom-in-law told me this will get ride of the acidic flavour and bring out the natural sweetness in the tomatoes
  • Surprise ingredient - tear some fresh basil into sauce now start to squash the tomatoes
  • Continue cooking for 15 more minutes
  • Ready for assembly
  • The tomato sauce is ready when you run a spatula down the centre of the pan and the sauce stays there. It's thick not liquidy
  • Spread sauce on base of casserole dish
  • Grate parmesan or similar over tomato sauce
  • Next add layer of aubergine and more tomato sauce
  • Sprinkle 1 Tbls of bread crumbs and leaves of fresh origanum
  • And continue until all ingredients are used
  • Sprinkle with remaining bread crumbs
  • Add grated mozzarella
  • Add fresh origanum
  • Bake at 180° for 30-45 Min
Course: Main Course
Keyword: Vegetable

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