Aubergine Parmigiana
with warmed baguette and melted mozzarella
Aubergine Parmigiana is a classic Italian dish that hails specifically from southern Italy. It's such a classic, in fact, that it dates at least as far back as the 1300s. Astounding then, that the very same recipe remains just as sought after—and scrumptious—today.
Tags:
Veggie
•Eat Me First
Allergens:
Milk
•Cereals containing gluten
•Wheat
•Barley
•Sulphites
Total Time45 minutes
Cooking Time35 minutes
DifficultyMedium
Ingredients
Serving amount
2 unit(s)
Aubergine
1 unit(s)
Onion
2 unit(s)
Garlic
½ sachet(s)
Italian Herbs
1 pack(s)
Chopped Tomatoes
1 pack(s)
Passata
125 grams
Mozzarella
(Contains Milk)
2 unit(s)
Baguette
(Contains Cereals containing gluten, Wheat, Barley May be present Milk, Soya)
25 grams
Grated Italian Style Hard Cheese
(Contains Milk)
1 sachet(s)
Balsamic Vinegar
(Contains Sulphites)
5 grams
Parsley
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
Nutrition Values
Energy (kcal)716 kcal
Energy (kJ)2996 kJ
Fat20.4 g
of which saturates11.8 g
Carbohydrate102.3 g
of which sugars26 g
Dietary Fiber8.4 g
Protein33.8 g
Cholesterol0 mg
Salt3.73 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Oven dish
•Grater
•Pot with Lid
Instructions
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Cut the aubergine lengthways into ½ cm thick slices.
- Pop the aubergine onto a lined baking tray.
- Drizzle well with oil, season with salt and pepper. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until soft and golden, 18-20 mins. Turn halfway through.
TIP: Use two baking trays if necessary.
2
- Halve, peel and chop the onion into small pieces.
- Peel and grate the garlic (or use a garlic press).
- Roughly chop the parsley (stalks and all).
3
- Place a pot over medium-high heat with a drizzle of oil.
- Add the onion, garlic and a pinch of salt and pepper. Fry until softened, stirring occasionally, 4-5 mins.
- Add the balsamic vinegar, chopped tomatoes, passata and half the Italian herbs (double for 4p).
- Add half the parsley and ½ tsp sugar (double for 4p).
- Cover and simmer for 10-12 mins. Season to taste with salt and pepper.
4
- Coat the base of an oven dish with your tomato sauce.
- Add one-third of the aubergine slices on top. Spoon over one-third of the tomato sauce. Sprinkle on one-third of the grated cheese and one-third of the mozzarella.
- Continue layering as above with remaining aubergine, tomato sauce, mozzarella and grated cheese until you've used all the ingredients.
- Bake in the oven until the cheese is melted, 5-10 mins.
5
- Pop the baguettes into the oven to warm through, 2-3 mins.
6
- Divide the aubergine parmigiana between plates.
- Garnish with the remaining parsley.
- Serve the warm baguette alongside.
