Eggplant (Aubergine) Parmigiana

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Pre-heat oven to 350F (180 deg C) (Gas Mark 4).
  • Lightly grease a baking dish.
  • Wash the eggplants and slice lengthways into thin strips.
  • Heat 1 tablepoon of the olive oil in a saucepan and saute the onion.
  • Add the tinned tomatoes to the saute.
  • Then add the tomato puree and the herbs.
  • Stir well and bring the sauce to a simmer.
  • Cover the pan and cook over a low heat for 30 minutes.
  • Place the flour in a small bowl and dip the eggplant strips into it so that each piece is well coated.
  • Heat the remaining olive oil in a frying pan and saute the eggplant until lightly browned.
  • (Add more oil if necessary).
  • Pour some tomato sauce into the baking dish and then a layer of egg plants. Continue layering the sauce and eggplant strips until they are all used up.
  • Arrange the cheese slices over the top layer.
  • Bake in the oven for 30-40 minutes until the topping is golden brown.
  • Serve immediately.
Advertisement