In this third blog of our Keep Calm and Cook series, we want to introduce a delicious vegetarian-friendly recipe. Not only is it meat-free to suit a vegetarian diet, but also, as the weather starts to get warmer, many of us might not want to spend long minutes over a hot pan waiting for your meal to cook.
This Aubergine Parmigiana recipe is easy, cheesy, and oh so tasty!
Ingredients: (for 2 servings)
2 aubergines (1 per person)
-2 mozzarella balls (1 per aubergine)
-1 tin (400g) peeled plum tomatoes in tomato juice (will be blended so if you do not have a blender, use tomato passatta)
-Salt and pepper
For the aubergines:
-Pre-heat oven to 200°
-Cut off the top and bottom of your aubergines and slice off the two sides lengthways to expose the inside skin of your aubergines.
-Slice your aubergines lengthways in equally thick slices
-Heat up a pan with 1 tablespoon of olive oil
-Cook your aubergine slices until golden on medium heat (approximately 3-5 minutes)
-Place your slices on a tray, add mozzarella generously to each slice, sprinkle with parmesan, salt and pepper.
-Grill your aubergines in the oven until the cheese has melted
For the sauce:
-Blend the whole tin of canned tomatoes until you obtain a thick purée (Step not required if using passata)
-Add 1 tablespoon of olive oil into a heated saucepan and add chopped garlic (1/2 teaspoon). Cook for 1 minute
-Add tomato sauce to the saucepan, add onion powder and italian herbs
-Chop your fresh basil leaves and add to the sauce
-Add salt and pepper to taste
-Cook until sauce is ready to serve
Once everything is cooked, garnish each plate with sauce, then add your aubergine slices on top of the sauce. Add a tiny sprinkle of parmesan and ta-da… ready to serve!
We hope you get inspired to try this recipe out, and although we like to detail every step, it is super easy to prepare! We are passionate about creating recipes with the tastes we love and that, hopefully, you’ll love to taste!