- 1 Large aubergine, trimmed and sliced
- 3 tbsp. Olive oil
- 1 Small onion, finely chopped
- 1 Large garlic clove, crushed
- 400g Can chopped tomatoes
- 1 tbsp. tomato puree
- 2 tsp. Dried oregano or mixed Italian herbs
- A few drops of balsamic vinegar
- Pinch of salt, sugar and freshly ground black pepper
- 2 Large flat mushrooms, thickly sliced
- 100g Parmigiano Reggiano, finely grated
- 4 tbsp. Dried white breadcrumbs (e.g. Panko)
- Salt and freshly ground black pepper
- Basil leaves, to garnish
Baked Aubergine and Mushroom Parmigiana
Baked Aubergine and Mushroom Parmigiana
55 min
Ingredients
Method
Preheat a char-grill pan on the grill. Brush the aubergine slices with 1-2 tbsp. olive oil. Char-grill or grill for 2-3 minutes on each side, until softened. Set aside.
Heat the remaining olive oil in a frying pan and gently fry the onion and garlic over a medium-low heat for 6-8 minutes, until very soft, but not brown.
Add the tomatoes, tomato puree, herbs and a splash of water. Cook without a lid for 15-20 minutes, adding a little more water if required. Season to taste with the balsamic vinegar, salt, sugar and freshly ground black pepper.
Preheat the oven to 190°C/Fan oven 170°C/ Gas Mark 5.
Spoon half the tomato sauce into two individual baking dishes (or use one large dish). Sprinkle with one third of the Parmigiano Reggiano.
Arrange the aubergine and mushroom slices on top, season, then sprinkle with another third of the Parmigiano Reggiano. Spoon the rest of the tomato sauce over the surface.
Mix the breadcrumbs and remaining Parmigiano Reggiano, then sprinkle evenly over the top. Bake for 30-35 minutes, until golden brown. Serve, scattered with basil leaves.
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