Aubergine Parmigiana

PennyBy Penny  

July 24, 2015

Ingredients

2 thinly slice aubergines

2 chopped onions

2 finely chopped garlic cloves

3 tblspns fresh chopped parsley

1/2 tspn dried thyme

1 tin chopped tomatoes

175g grated mozerella

50 g grated Parmesan

100g breadcrumbs

Salt and pepper

Olive oil

Directions

1Heat oven to 200c

2Heat a little oil in an oven proof pan

3Add the onions and cook until softened

4Add in the garlic and cook for another minute . Put onto a plate

5Cook the aubergines on both sides until browned , do this in batches and put cooked slices onto a plate

6Put layers of aubergines in the pan ( off of the heat ) then top with the herbs and salt and pepper

7Then onions , tomatoes and mozerella , stack more aubergines and layer again

8Mix the breadcrumbs and Parmesan and top aubergines with this mix

9Bake for 25 minutes until the aubergines are cooked through

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