Roast aubergine parmigiana

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• Laura

  13 February 2013

  Laura rated and commented on this recipe

  

  Very tasty and very filling, didn't need the bread with it at all. I just did two and bake them in one casserole dish which worked fine.

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• cowen84

  13 February 2013

  cowen84 rated and commented on this recipe

  

  Delicious! I halve the recipe for 2 of us, and I agree with Laura the bread is not needed. Very tasty, good depth of flavour and very easy! Now a regular request from my foodie hubby! Check out my baking blog http://bumblebakery.blogspot.com

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• lynns

  13 February 2013

  lynns commented on this recipe

  I made this on Sunday for a family lunch. They all loved it. we had it in Italy at our daughters wedding and it was as good as it was in Italy. Will make again.

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• Villars

  26 March 2013

  Villars commented on this recipe

  I made this for a school quiz night as the vegetarian option. Many people ( non veggies too) came back for more and several have asked for the recipe. I did halve the aubergines lengthways as I was wanting to feed a lot of people, this worked well and obviously cooked more quickly too. I have cooked it at home and, again, the half aubergine works well for a starter. It's so easy, I am sure I will make it again and again.

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• AllieB

  18 April 2013

  AllieB rated and commented on this recipe

  

  The flavours were very nice but the aubergines needed a lot longer in the oven and I have to say that serving whole aubergines on a plate doesn't' look particularly appertizing! I think that this dish would be better if the aubergines were sliced length ways and layered with the mozzarella and breadcrumb mix.

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• irritable

  01 May 2013

  irritable rated and commented on this recipe

  

  This was a pleasant surprise. I didn't bother with the breadcrumbs or bread but served with cabbage. This made the plate look extremely appetising as the vivid green contrasted well with red of the tomatoes and the dull purple/yellow of the aubergine and cheese. I served whole (as a main course) and certainly cooked with the tin foil still on for at least 15 mins more than stated. A full aubergine with cabbage was a substantial, healthy meal for 1. Don't forget the fresh basil garnish at the end to lift the colour. Recommended.

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• jessicah

  08 June 2013

  jessicah rated this recipe

  

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• jessicah

  08 June 2013

  jessicah rated this recipe

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http://www.bbcgoodfood.com/recipes/2876664/

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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 tomatoes
• 1 tsp clear honey
• few thyme sprigs, leaves removed
• 4 medium aubergines
• 2 balls light mozzarella , thinly sliced
• 25g breadcrumbs
• 25g Parmesan (or vegetarian alternative), finely grated
• crusty bread , to serve (optional)

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 mins

Cook 1 hr 15 mins

Vegetarian

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 tomatoes
• 1 tsp clear honey
• few thyme sprigs, leaves removed
• 4 medium aubergines
• 2 balls light mozzarella , thinly sliced
• 25g breadcrumbs
• 25g Parmesan (or vegetarian alternative), finely grated
• crusty bread , to serve (optional)

PER SERVING

381 kcalories, protein 21g, carbohydrate 21g, fat 24 g, saturated fat 11g, fibre 13g, sugar 15g, salt 1.2 g

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