QUICK AUBERGINE PARMIGIANA

I made this dish during the week and I’ve never had so many people asking for the recipe. I have tried to make it as simple and quick as possible, so you can make it instead of my Aubergine Moussaka recipe when you are a bit more strapped for time.

TOMATO SAUCE:

  • 1.2 red onion very finely diced
  • 1 clove garlic
  • 1 carton chopped tomatoes
  • 1 heaped tsp tomato puree
  • Seasoning: oregano, basil, cayenne pepper, balsamic vinegar, S+P
  • 6 cherry tomatoes, halved
  1. Cook all the ingredients together in a pan and leave to simmer away until thickened 

AUBERGINE:

  1. Slice 1 aubergine into 1/2 lengthways slices about 2cm/1’ thick
  2. Bake at 180oC for ~15 mins with a clove of garlic, olive oil, a sprinkle of oregano & salt

ALL TOGETHER NOW:

  1. Layer the aubergine, tomato, sliced fresh cherry tomatoes & cheese (I have just used cheddar but mozzarella & parmesan will work a treat)
  2. Bake until golden brown, around 10 minutes

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