World Cuisine

Aubergine Parmigiana

cook 30 mins
  • 3 tablespoons olive oil
  • 2 aubergines, sliced
  • 1 onion, diced
  • 2 garlic cloves, crushed
  • 400 g (13 oz) can chopped tomatoes
  • 1 teaspoon chopped oregano
  • 200 g (7 oz) mozzarella cheese, grated
  • 2 beef tomatoes, thinly sliced
  • 6 tablespoons grated Parmesan cheese
  • Heat 2 tablespoon of the olive oil in a frying pan and cook the aubergine slices in batches, until golden.
  • Heat the remaining oil in the pan and sauté the onion and garlic for 3–4 minutes. Stir in the tomatoes and oregano.
  • Layer the aubergine slices in an ovenproof dish with the mozzarella and beef tomatoes.
  • Pour over the tomato sauce and sprinkle with the grated Parmesan. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15–18 minutes. Serve warm.
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