Ingredients:
For the aubergine
- 2 large aubergines, sliced into thin slices about a 5mm/¼in thick
- 2 tablespoons olive oil
- 100g Parmesan, grated (or alternative vegetarian hard cheese)
- 100g mozzarella, sliced
- 1 tub of ricotta cheese
- sea salt and freshly ground black pepper
For the tomato sauce
- 2 garlic cloves, finely chopped
- 1 onion, finely chopped
- Teaspoon of olive oil
- 2 x 400g tins chopped tomatoes
- 2 tsp dried oregano or mixed herbs
Method:
1. Brush the aubergine slices with olive oil on both sides to coat. Heat a griddle pan and cook the aubergines for a couple of minutes on both sides until lightly browned. Set aside while you get on with the tomato sauce.
2. Heat a large frying pan. Fry the garlic and onion with a little oil until soft. Add the chopped tomatoes and dried herbs. Simmer for about 15 minutes, or until the sauce thickens.
3. Preheat the oven to 220°C/200°C Fan/Gas 7.
4. In a medium-sized roasting tin, spread a little tomato sauce over the bottom of the tin. Add a layer of aubergine slices and spread another layer of tomato sauce on top.
5. Spread half the ricotta on the top and sprinkle with Parmesan, salt and pepper. Continue to repeat the layers until all the aubergine is used. Finish with a layer of mozzarella slices topped with a final sprinkle of Parmesan. Bake for 25 minutes.
6. Serve the parmigiana hot with a green salad alongside. This dish reheats well if you have any leftovers