Aubergine Parmigiana Towers
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.