All Simple Vegetable Recipes

Aubergines Parmigiana

Aubergines Parmigiana


Serves 6

Preparation time: 10 minutes, plus draining, plus making sauce
Cooking time: 50 minutes

  • 6 aubergines

  • Salt

  • 2 tablespoons extra virgin olive oil

  • 1 quantity Tomato Sauce (see page 74)

  • 250 g (8 oz) vegetarian Cheddar cheese, grated

  • 50 g (2 oz) vegetarian Parmesan cheese, grated

  1. Cut the aubergines lengthways into thick slices. Sprinkle with salt and leave to drain in a colander for 30 minutes. Wash well, drain and pat dry on kitchen paper.

  2. Brush the aubergine slices with oil and place them on 2 large baking sheets. Roast the aubergines at the top of a preheated oven, 200C (400F) Gas Mark 6, for 10 minutes on each side until they are golden and tender. Meanwhile, reheat the tomato sauce and keep warm.

  3. Spoon a little of the tomato sauce into an ovenproof dish and top with a layer of aubergines and some of the Cheddar. Continue with the layers, finishing with the Cheddar. Sprinkle with the Parmesan cheese and bake for 30 minutes until the cheese is bubbling and golden.

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