Name: Aubergine Parmigiana Towers
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 1-2 Aubergine; 2 Tomatoes; 125 g Mozzarella Ball (or Vegan Cheese); shavings Parmesan (or Cheddar Cheese or Vegan Cheese); 2-4 tbsp Extra Virgin Olive Oil; 1 White Onion (Diced); 4 Garlic Cloves (Sliced or Crushed); 400 g Tinned Tomatoes; 2 Sundried Tomatoes; 1 tsp Basil; ½ tsp Oregano; pinch Salt; pinch Pepper; glug Red Wine (optional); 8 Fresh Basil Leaves

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DINNER | LUNCH | SIDE DISH

MELANZANA ALLA PARMIGIANA – OR ALTERNATIVELY – EGGPLANT PARMESAN

The first time I experienced this dish in Italy I was intrigued by the “exotic” word eggplant, only to amusingly discover that it was just the American name for our more familiar french translation of aubergine!

A simple and satisfying meal that is comforting and nourishing and celebrates the best of Italian flavours. This dish could be described as a lazy lasagne or a cooked Capri salad. Whichever way you view it, I don’t think you can ever go far wrong with the good old fashion combo of tomato and cheese.

GLUTEN-FREE | LOW-CARB | SUGAR-FREE | NUT-FREE | VEGETARIAN

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Aubergine Parmigiana Towers

Prep Time10 mins

Cook Time50 mins

Total Time1 hr

Course: Dinner, Lunch, Side Dish

Cuisine: Italian

Diet: Diabetic, Gluten Free, Vegetarian

Servings: 2

Equipment

Oven
Hob
Blender

Ingredients

Layers

1-2 Aubergine
2 Tomatoes
125 g Mozzarella Ball or Vegan Cheese
shavings Parmesan or Cheddar Cheese or Vegan Cheese

Sauce

2-4 tbsp Extra Virgin Olive Oil
1 White Onion Diced
4 Garlic Cloves Sliced or Crushed
400 g Tinned Tomatoes
2 Sundried Tomatoes
1 tsp Basil
½ tsp Oregano
pinch Salt
pinch Pepper
glug Red Wine optional

To Serve

8 Fresh Basil Leaves

Instructions

Layers

Thickly slice aubergine and tomato and roast at 160°C for 30-40 minutes.

Sauce

Dice onion and gently fry in olive oil in a large frying pan on the hob until soft.
Finely slice or crush garlic and add to onions when they are nearly cooked.
Add in all other sauce ingredients: tinned tomatoes, sundried tomatoes, oregano, basil, salt and pepper (plus red wine if using).
Gently simmer for 10-20 minutes, until tomatoes have broken down.
Blend in a food processor until desired consistency.

Assemble

Slice mozzarella ball into 4 slices.
Assemble layers in an ovenproof dish: Sauce, aubergine, sauce, aubergine, sauce, parmesan, aubergine, sauce, tomato, mozzarella, grated parmesan.
Repeat until you have used up all slices, makes roughly 4 stacks.
Pour remaining sauce into bottom of dish.
Bake at 180°C for 10-15 minutes until cheese has melted.
Serve with fresh basil.

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