Print Options:

Aubergine Parmigiana

Yields1 Serving

 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
1

Heat oven to 200c

2

Heat a little oil in an oven proof pan

3

Add the onions and cook until softened

4

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

5

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

6

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

7

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

8

Mix the breadcrumbs and Parmesan and top aubergines with this mix

9

Bake for 25 minutes until the aubergines are cooked through