Eggplant Parmigiana Recipe
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 2-4
- Category: Global Foods; Italian; Main Ingredient; Mains; Meals and Courses; Special Diets; Vegetables; Vegetarian
Description
There’s nothing about this vegetarian parmigiana that you won’t love!
Ingredients
2 aubergines (brinjals), sliced into thin circles
olive oil
salt and pepper
Sauce
1 Tbsp (15 ml) olive oil
1 small onion, chopped
1 stalk celery, chopped
3 cloves garlic, crushed
2 sprigs fresh oreganum, chopped
1 can whole tomatoes
2 Tbsp (30 ml) tomato paste
1/2 C (125 ml) white wine or stock
1 Tbsp (15 ml) sugar
1 Tbsp (15 ml) balsamic vinegar
salt and pepper
To assemble
250 g ricotta cheese
1 C (250 ml) grated Parmesan cheese
fresh basil
Instructions
Place the aubergine slices onto a baking tray, drizzle with a little oil and season with salt and pepper. Pop under the grill until brown on both sides, turning once.
Preheat the oven to 200 °C.
Sauce
Sauté the onion, celery, garlic and oreganum until soft and fragrant. Add the remaining sauce ingredients, squash the tomatoes and simmer for 15 minutes until slightly reduced. Check seasoning.
To assemble
In a medium baking dish, layer the sauce, aubergine slices, crumbled ricotta, half of the Parmesan, the aubergine slices and end with sauce. Top with the remaining Parmesan and bake for 20–25 minutes. Sprinkle with fresh basil and serve.
