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I've called this recipe Budget Eggplant (Aubergine) Parmigiana not because it skimps on ingredients but first because I already have another eggplant parmigiana recipe posted - Eggplant (Aubergine) Parmigiana; and secondly, when I compare the two, this one would certainly be less expensive to make. If you wanted to stretch this recipe further, you also could add a fourth layer of lasagne sheets. If I were to add lasagne sheets, I'd also be inclined to add a thin layer of ricotta immediately on top of each layer of the lasagna sheets or, even better, some ricotta mixed with cooked (well-drained) spinach. I'd recommend still having the final layer as the mixed cheeses and oregano. That means including this fourth layer only twice - and not on top! The Zaar Kitchen Dictionary has some excellent advice on choosing eggplants: "Look for smooth, shiny skin with a firm but slightly springy texture" and suggests using the eggplant within a day or two of purchasing it. This is important for this recipe as some of the skin is left on the eggplant. And don't discard the skin peelings from your eggplants: save them in a freezer bag with all your vegetable peelings and stalks for use in my Vegetable Stock, the ultimate budget recipe! This is the fourth recipe I've adapted and posted here from a recipe I found in 'The Australian Women's Weekly's Cooking on a Shoestring' which has been published this year and contains lots of super recipes that certainly reflect needs of the times! The others are Potato and Rosemary Pizza, Broccoli and Garlic Breadcrumb Spaghetti and Smashed Roast Potato and Thyme Gratin.
Units: US | Metric
Serving Size: 1 (436 g)
Servings Per Recipe: 6