Amy’s Aubergine Parmigiana – Recipe

aubergine

My girlfriend Amy recently held a dinner party and she made this incredible aubergine bake. Not only did it taste amazing – as you can see from the pictures – it looked great too!

She’s been kind enough type up her recipe so I can share it with you.

aubergine

 

The Basics

This dish serves 8-12 people

Serve as a main meal or a hearty side dish

Vegetarian

Prep time – 2-4 hours

Cooking time – 25-30mins

Ingredients


For the Tomato sauce

  • 2 tins chopped tomatoes
  • 2 tins peeled plum tomatoes
  • Garlic (1 full head)
  • Tomato purée (1 tbsp)
  • Tomato ketchup (1 tbsp)
  • Granulated sugar (1 tbsp)
  • Cumin (1 tsp)
  • Oregano (1 tsp)
  • Salt (to taste)
  • Black pepper (to taste)

And the rest!

  • 3 large aubergines
  • 200g fresh breadcrumbs (to make the dish gluten free – these can be replaced with more cheese or crisps)
  • 250g mushrooms
  • 300g Mozzarella
  • 250g Spinach
  • Cream cheese (herb) (3 tbsp)
  • Olive oil

Method

Step 1 – Tomato Sauce

In a pot, combine all ingredients for the tomato sauce.

Heat through over a medium heat (approx. 10mins)

Place lid on pot and simmer over a low heat for 2-4 hours until sauce thickens (add 2 tbsps cornflour to speed this up).

Step 2 – Prep Aubergines, Mushrooms and Creamed Spinach

Wash mushrooms and pat dry with kitchen roll.

Slice mushrooms and leave to one side.

Slice aubergines (about an inch thick) and pat with kitchen roll to remove as much moisture as possible.

Place sliced aubergines into a large bowl and drizzle in some olive oil.

Mix well until all aubergines are fully coated.

Season with salt and black pepper (optional).

Drizzle oil olive into a large frying pan over a medium-high heat.

Add spinach and cook until spinach has wilted (approx. 5-7mins).

Season with garlic, salt and black pepper (optional).

Add cream cheese and mix well.

Remove from heat and leave to one side.

Step 3 – Assemble the Parmigiana

You will need a large casserole dish or roasting tin.

Pre-heat oven to 200C

Begin with a layer of aubergine slices

Add a layer of mushrooms

Add half of the tomato sauce on top

Sprinkle on 150g of the mozzarella.

Repeat.

Evenly spread on the creamed spinach.

Finish off by adding the breadcrumbs.

Place dish into the oven and cook for approximately 25-30min until the breadcrumbs are golden.

DONE!

 

 

Let us know in the comment box if you try out Amy’s recipe and please send us pictures if you can – we’d love to see!

17 comments / Add your comment below

  1. What a prefect meal for the winter! And it makes plenty for a whole family to eat with some leftovers for work. Definitely going to try this on my family soon!

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