Eggplant (Aubergine) Parmigiana

READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 200°C.
  • Dust the eggplant with flour, dip in egg and panfry in a non-stick pan in oil.
  • Drain well on paper towels.
  • Heat a little oil in a large non-stick pan and gently sauté onion and garlic. Add pasta sauce, wine, pesto and pepper. Bring to the boil and boil for a few minutes to allow the liquid to reduce a little. Season to taste.
  • Put some of the sauce in the base of an ovenproof casserole dish, top with a layer of eggplant, and then mozzarella and sauce. Repeat this process, finishing with a thick layer of sauce and a sprinkling of parmesan.
  • Cook in the oven for about 20 minutes. If the dish has been pre-prepared, you will need to cook it for longer, probably 30-40 minutes.
  • Serve with a simple green salad.
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