Aubergine parmigiana recipe: a brilliant vegetarian alternative to a lasagna!
published on 30 November, 2019 at 08:51
The result is mouth-watering!
INGREDIENTS
2-3 large eggplants;
2 cups mozzarella, shredded;
120 g (4 oz) feta cheese;
2 basil springs;
2 garlic cloves;
Salt and pepper;
2 cans peeled tomatoes.
METHOD
- Preheat oven to 190C/375F.
- Slice eggplants lengthwise and season with salt. Set aside for 15-20 minutes then pat dry.
- Heat olive oil over medium heat and cook each eggplant slice until golden.
- Make the tomato sauce by cooking canned peeled tomatoes with garlic cloves, basil springs, salt and pepper. Cook down for 20 minutes.
- Spread a layer of sauce on the bottom of a rectangular baking dish. Top with cooked eggplant and both kinds of cheese. Repeat all the layers until the baking pan is full. Finish with a layer of shredded mozzarella.
- Bake for 35-40 minutes and let cool down slightly before slicing.
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