Eggplant Parmigiana Recipe
There's nothing about this vegetarian parmigiana that you won't love!
- Serves: 2-4 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 35 mins
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.
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.
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.