Aubergine Parmigiana
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
For the aubergines preparation:2 Medium to large aubergines2 tbsp plain flour for coating the aubergines2 tbsp oil for frying aubergine250g Mozzarella light, cut into 12 slices.Some Parmesan cheese shavings approx 2 tbspFor the base sauce:2 cans Chopped tomatoes1 tbsp lurpak lighter2 Medium size shallots or a small red onion (finely chopped)½ tsp Splenda blendPinch of chilli powder or a small amount of fresh chopped chilli according to tasteSalt for seasoningSome dried basil for seasoning, or fresh if available and preferred
Aubergines preparation:
Cut the ends off the aubergines and then if desired, peel the aubergines longways in order to leave 3 black stripes and 3 white stripes. This is for eliminating part of the skin that some people would find hard to digest, but not necessary if you want to leave all the peel on. At the same time, we need to leave some skin to prevent the slices from collapsing in the oven at a later stage.
Now, cut each aubergines into 6, each thickeness slices.
Put the flour onto a plate and lightly press each side of each slice of aubergine in the flour to coat each side with a film of flour.
Heat 1 tbsp oil in a fry pan, take half of the aubergine slices and put each one into the frypan, turning each slice over immediately to ensure there is a thin, even film of the oil on each slice of aubergine.Coiok each slice for no more than 3 mins each side, until a fork will easily piece into the flesh of the aubergine. Repeat the process with the other tbsp oil and rest of aubergine. Set aside on a plate.
Base sauce preparation:
Melt the lurpak in a sauce pan.
Add the chopped shallot and sweat over a low heat for about 3 minutes until it is soft.
Add the chopped tomatoes into the pan (my tomatoes looks a bit like “passata” because I usually mash the big pieces with a potato masher). Then stir gently for few seconds. Add the sugar and stir. Add a pinch of salt and stir.
Add the chilli. Add a sprinkle of dried basil and stir. I normally cook the sauce for about 20-30 minutes to reduce it a bit.
When you think the sauce is ready, lay some of the sauce in the bottom of an oven dish.
Lay half of the aubergine slices in the dish. Top each slice with a slice of the mozzarella and a piece of parmesan shaving. Repeat with another layer of aubergine, mozzarella and parmesan on top.
Spoon over the remaining sauce.
Pre-heat the oven at 190ºC (gas mark 5) and then put the dish in for about 20 - 30 minutes or until you see the first signs of browning on the perimeter. When cooked, you can cool it down and cover with foil. Re-heated for 10 minutes in the oven, it will give you a lovely meal for later in the evening or you can put it in the fridge and re-heat it the following day.
Number of Servings: 3
Recipe submitted by SparkPeople user CHEEKYCHOOK.
Cut the ends off the aubergines and then if desired, peel the aubergines longways in order to leave 3 black stripes and 3 white stripes. This is for eliminating part of the skin that some people would find hard to digest, but not necessary if you want to leave all the peel on. At the same time, we need to leave some skin to prevent the slices from collapsing in the oven at a later stage.
Now, cut each aubergines into 6, each thickeness slices.
Put the flour onto a plate and lightly press each side of each slice of aubergine in the flour to coat each side with a film of flour.
Heat 1 tbsp oil in a fry pan, take half of the aubergine slices and put each one into the frypan, turning each slice over immediately to ensure there is a thin, even film of the oil on each slice of aubergine.Coiok each slice for no more than 3 mins each side, until a fork will easily piece into the flesh of the aubergine. Repeat the process with the other tbsp oil and rest of aubergine. Set aside on a plate.
Base sauce preparation:
Melt the lurpak in a sauce pan.
Add the chopped shallot and sweat over a low heat for about 3 minutes until it is soft.
Add the chopped tomatoes into the pan (my tomatoes looks a bit like “passata” because I usually mash the big pieces with a potato masher). Then stir gently for few seconds. Add the sugar and stir. Add a pinch of salt and stir.
Add the chilli. Add a sprinkle of dried basil and stir. I normally cook the sauce for about 20-30 minutes to reduce it a bit.
When you think the sauce is ready, lay some of the sauce in the bottom of an oven dish.
Lay half of the aubergine slices in the dish. Top each slice with a slice of the mozzarella and a piece of parmesan shaving. Repeat with another layer of aubergine, mozzarella and parmesan on top.
Spoon over the remaining sauce.
Pre-heat the oven at 190ºC (gas mark 5) and then put the dish in for about 20 - 30 minutes or until you see the first signs of browning on the perimeter. When cooked, you can cool it down and cover with foil. Re-heated for 10 minutes in the oven, it will give you a lovely meal for later in the evening or you can put it in the fridge and re-heat it the following day.
Number of Servings: 3
Recipe submitted by SparkPeople user CHEEKYCHOOK.
Nutritional Info Amount Per Serving
- Calories: 419.2
- Total Fat: 21.0 g
- Cholesterol: 2.4 mg
- Sodium: 230.7 mg
- Total Carbs: 39.1 g
- Dietary Fiber: 11.0 g
- Protein: 23.2 g
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