Baked Aubergine Parmesan
Torn basil scattered over the bubbling top, the cheese still blistered and the tomato sauce pooling at the edges of each square as you lift it out.
Ingredients
Serves 4- 2aubergines, sliced lengthways into 1cm slices
- 50 gplain flour
- 2eggs, beaten
- 120 gbreadcrumbs
- 700 mlpassata
- 2garlic cloves, crushed
- 10 gbasil leaves, torn
- 200 gmozzarella, sliced
- 60 gParmesan, grated
- 2 tbspolive oil
- salt and black pepper, to taste
- 1 x 400 gtin chopped tomatoes
- 200 grocket, dressed with 1 tbsp olive oil and 1 tbsp lemon juice, plus 2 tbsp toasted mixed seeds (optional)
Method
- Heat the oven to 200°C (fan 180°C). Lay the aubergine slices on a board, salt both sides generously and leave for 10 minutes; you'll see beads of moisture pull to the surface. Pat dry firmly with kitchen paper.
- Warm 1 tbsp olive oil in a pan over medium-low heat. Add the crushed garlic and cook for 30 seconds until fragrant, keeping it pale.
- Pour in the passata and tinned chopped tomatoes. Add the torn basil and simmer gently for 15–20 minutes until thick enough to coat a spoon. Taste and season with salt and black pepper.
- Set up three shallow bowls: flour in one, beaten eggs in the next, breadcrumbs in the last. Dust each aubergine slice in flour, dip into egg, then press firmly into the breadcrumbs so they bond in an even coat. Press, don't sprinkle; patchy crumb means patchy crunch.
- Lay the crumbed aubergine slices on two baking-paper-lined trays in a single layer. Brush lightly with the remaining tablespoon of oil. Roast for 20 minutes, turning halfway, until the aubergine is tender and the coating is golden.
- Spread a thin layer of tomato sauce across the base of a baking dish. Lay over a layer of aubergine, spoon more sauce on top and scatter with mozzarella and a little Parmesan. Repeat, finishing with cheese on top.
- Bake for 25–30 minutes, until the sauce bubbles thickly at the edges and the top is golden with caramelised patches; that catch on the cheese is what gives the dish depth. Taste a corner of sauce that's seeped to the edge, and adjust seasoning if it needs it.
- Rest for 5 minutes so the layers set and slice cleanly.
Per serving
- kcal
- 584
- protein
- 33.9g
- fibre
- 9.9g
- carbs
- 58.6g
- fat
- 24.5g
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