This shortcut version of an aubergine parmigiano is simple to make and super delicious. It has a rich tomato sauce, punchy parmesan and creamy, gooey mozzarella. Serve with grilled chicken or roast potatoes.
- 4 aubergines
- 700g passata
- 1 carrot
- 1 onion
- 1 celery stalk
- 1 garlic clove
- 1 tbsp. tomato puree
- 500g breadcrumbs mixed with 1 tsp. each dried oregano, basil and parsley
- 2 eggs
- Salt and pepper
- 1 tsp. oil and butter
- 450g mozzarella
- 100g parmesan
- 1 tbsp. freshly chopped basil leaves
Finely dice the onion, celery stalk, carrot and garlic clove. Preheat oven to 180C. Heat oil and butter in a large frying pan and add the onion, carrot and celery stalk. Fry for 10 minutes until soft and golden. Add garlic and fry for 1-2 minutes, add tomato puree and fry for 1-2 minutes. Add passata and bring to a simmer. Season with salt and pepper and simmer for 5-10 minutes.
Beat 2 eggs. Slice the aubergine. Dip aubergine slices into eggs, then into breadcrumb mixture. Lay in a single layer on a baking tray and bake for 10 minutes, turning once halfway through.
Lay 1/4 of the tomato sauce in the bottom of an oven dish. Top with 1/4 of the aubergines, 1/4 of the mozzarella and 1/4 of the parmesan. Continue until you've used all of the ingredients. Bake for 35-40 minutes until golden and bubbling. Sprinkle with fresh basil to serve.