Alisha’s quick aubergine parmigiana

Hi friends,

How are you doing? I’m sorry it’s been so long. Over the past few years I’ve had to put many projects on hold to look after my wellbeing. At times I’ve not felt well enough to cook but I’m thankful recently cooking mindfully has provided me with therapy for my mind and body.

This is something I cook often-ish and I sometimes change it up a bit depending on my mood. It’s not strictly a classic aubergine parmigiana but I promise it tastes amazing! It’s layers and layers of rich comforting goodness to lift your spirits.

I made this version so quickly on my work break and it was no fuss. and as you know I don’t use measurements so these are guestimates. Gentle hugs x

Print Recipe

Alisha's quick aubergine parmigiana

An easy but delectable baked aubergine dish in a spiced tomato sauce with cheeses

Prep Time

15 minutes

Cook Time

30 minutes

Servings

Ingredients

• 2 large aubergines sliced lengthways
• 1 brown onion chopped
• 2 cloves garlic shopped finely or grated fine
• 1 300g tomato passata You can also make it using fresh tomatoes, chopped and blended
• 1 125g mozzarella balls sliced
• 1 handful Cheddar cheese (grated) I used this instead of parmesan
• 1 handful fresh mushrooms sliced optional but I love adding this sometimes
• 5 fresh basil leaves chopped
• Salt to taste
• Black pepper to taste
• Olive oil for cooking
• optional Hot Pepper sauce I use home made hot sauce for added flavour
• optional Dried parsley for top

Prep Time 15 minutes Cook Time 30 minutes Servings Ingredients 2 large aubergines sliced lengthways 1 brown onion chopped 2 cloves garlic shopped finely or grated fine 1 300g tomato passata You can also make it using fresh tomatoes, chopped and blended 1 125g mozzarella balls sliced 1 handful Cheddar cheese (grated) I used this instead of parmesan 1 handful fresh mushrooms sliced optional but I love adding this sometimes 5 fresh basil leaves chopped Salt to taste Black pepper to taste Olive oil for cooking optional Hot Pepper sauce I use home made hot sauce for added flavour optional Dried parsley for top

Instructions

1. Pre heat oven at 200C. Brush aubergine slices with little oil and lay out in tray; roast in oven (flip over halfway) for about 30 minutes or until brown (I don't always remember to flip them, it's still delish). Set aside once finished.
2. In a pan add a dash of oil. Saute garlic and onion for a few minutes. Add mushrooms and cook for 3 minutes-ish. Toss in passata. Add salt and pepper to taste. Cook on low to medium heat till sauce thickens. Add in basil leaves. Turn off heat.
3. In a baking dish layer some aubergine slices, then follow with a layer of tomato/mushroom sauce on top. Sprinkle some cheddar and add some mozzarella slices. Continue with another layer of aubergine, followed by tomato sauce and finish by topping with remaining cheddar and mozzarella. Sprinkle some parsley on top and bake for 25 minutes or until brown and bubbling. Enjoy with a side salad.

   

Recipe Notes

You can swap or switch cheeses and make this dish yours. Enjoy 🙂