Name: Roast aubergine parmigiana
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 4
Cuisine: Italian
Ingredients: 2 tbsp extra-virgin olive oil; 2 garlic cloves crushed; small bunch basil stalks finely chopped; 2 x 400g cans cherry tomatoes; 1 tbsp chopped sundried or semi-dried tomato; 1 tsp clear honey; few thyme sprigs, leaves removed; 4 medium aubergines; 2 balls light mozzarella thinly sliced; 25g breadcrumb; 25g parmesan (or vegetarian alternative), finely grated; crusty bread to serve (optional)

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Roast aubergine parmigiana

Roast aubergine parmigiana

Jane Hornby

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Serves 4

Easy

Prep: 20 mins

Cook: 1 hr and 15 mins

A star rating of 4.8 out of 5.30 ratingsRate

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An Italian-style roasted vegetable gratin with tomato and basil sauce, Parmesan and mozzarella

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp extra-virgin olive oil
2 garlic cloves

crushed
small bunch basil

stalks finely chopped
2 x 400g cans cherry tomatoes
1 tbsp chopped sundried or semi-dried tomato
1 tsp clear honey
few thyme

sprigs, leaves removed
4 medium aubergines
2 balls light mozzarella

thinly sliced
25g breadcrumb
25g parmesan

(or vegetarian alternative), finely grated
crusty bread

to serve (optional)

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Nutrition: per serving

kcal381

low
fat24g
saturates11g
carbs21g
sugars15g
fibre13g
protein21g
salt1.2g

low

Method

step 1

Heat 1 tbsp of the oil in a pan. Soften the garlic and the basil stalks for 1 min, without letting the garlic colour. Add both types of tomatoes, the honey, most of the thyme leaves and plenty of seasoning. Simmer for 5 mins – you don’t want the sauce to reduce too much at this stage.
step 2

Meanwhile, heat oven to 200C/180C fan/gas 6. Cut 6 slits down into the flesh of each aubergine crosswise, taking care not to cut all the way through. Season inside, then push a slice of the mozzarella and a basil leaf into each gap.
step 3

Pour the tomato sauce into a large baking dish and sit the aubergines in it (or use 4 individual dishes). Drizzle with the remaining oil. Cover with foil and scrunch it tightly at the edges. Bake for 50 mins-1 hr until soft.
step 4

Remove the foil. Mix the breadcrumbs and Parmesan, and scatter over the aubergines with the rest of the thyme. Bake, uncovered, for another 15 mins or until the aubergines are very tender and the crumbs are golden and crisp. (The best way to tell if they are ready is to prod the largest aubergine in the centre with a skewer.) Let the dish rest for 5 mins, then scatter over the rest of the basil leaves. Serve with crusty bread, if you like.

Recipe from Good Food magazine, February 2013

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A star rating of 4.8 out of 5.30 ratings

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