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for the Aubergine Parmigiana
2 large eggplants, in 5mm slices
2 tablespoons olive oil
100g ricotta, crumbled
100g Parmesan cheese, grated
100g mozzarella, sliced
sea salt and freshly ground black pepper
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for the tomato sauce
2 cloves garlic, finely chopped
1 red onion, finely chopped
a good dash of olive oil
2 cans of 400g tomatoes
2 teaspoons dried oregano
Actually we are making a vegetarian lasagna without pasta: Aubergine Parmigiana. Not difficult to make and very tasty. But the kids prefer lasagna with pasta and we happen to have that in the freezer. This works out very well! :))
How to make eggplant parmigiana
Start with the preparation
Cut the aubergine in 5mm slices.
Chop the red onions coarsely.
Grate the parmesan cheese.
Slice the mozzarella thinly.
Make the tomato sauce
Heat the frying pan with a little oil.
Fry the onions and garlic until soft.
Add the tomatoes and oregano.
Let the sauce thicken in +/- 15 minutes.
Brush both sides of the eggplant with olive oil.
Brown the eggplant slices in the grill pan.
Cover the eggplant and put it aside.
When the sauce has thickened, build the eggplant parmigiano dish
Preheat the oven to 220°C / 200°C fan-assisted
First a thin layer of sauce.
Then a layer of aubergine.
Cover it with tomato sauce.
Crumble ricotta over it.
Sprinkle grated Parmesan over it.
Do the next layers the same, until it's used up.
Finish with mozzarella and the rest of the Parmesan.
Place the Aubergine Parmigiana in the middle of the oven
Bake the dish for 25 minutes.
Let the dish cool down slightly.
In the meantime, bake the rolls.
Cut the bread rolls.
Make a green salad on the side of the Aubergine Parmigiana, of rocket with some cherry tomatoes, with a little olive oil and red wine vinegar on top. Delicious!