Aubergine Parmigiana
Are you looking for a ligther and healthier version of a simple lasagna ? You have come to the right page. Aubergine Parmigiana is a simple layering of aubergines, tomato sauce and mozarella.
Aubergines: Bigger aubergines will be easier to slice into sheets.
Onion: Yellow onions are best for this recipe.
Mozarella: Buffala mozarella is ideal here. However simple mozarella is easier to find and usually cheaper.
Parmesan: Parmesan for the crushy top layer, miam! Can also be subtitute with pecorino romano
Fresh Basil: This ingredient is optional but really add to the taste of the sauce.
Aubergine Parmigiana recipe
Servings
4
Preparation time
5 min
Cooking
time
50 min
total time
55
min
Ingredients
- 3 aubergines
- 1 onion
- 3 garlic gloves
- 2 tomato cans
- 2 morazella (optional: buffala)
- 100g of parmesan (or pecorino)
- Fresh basil (optional)
- Salt and pepper
- Mix herbs (rosemary, oregano, basilic, thyme)
Instructions
Dice the onion and garlic. Slices the aubergines into long sheets. Slices the morazella.
Preheat the oven at 200 °C.
In a pan under medium heat, add the onion and garlic with some oil. Fry them for a few minutes and add the tomato cans. Season with the herbs, fresh basil, salt and pepper. Let it simmer for a 5-10 minutes.
In a dish, layer the aubergines, tomato sauce and mozarella until full. Place some mozarella and parmesano (or pecorino) on the top and place in the oven for 35-40 min at 180 °C.
Gallery
