Parmigiana – Aubergine and tomato bake

Aubergine and tomato bake

 

Aubergine and tomato bake

Parmigiana di melanzane

This popular aubergine and tomato bake is a great vegetarian dinner party dish or a family meal. We have been selling a version of this dish in our restaurants for over 30 years and its still a favourite today. This adaption of the classic Parmigiana is easy to make and quick to cook. It keeps well in the fridge for a few days and freezes well, so is good for batch cooking too. It will reheat quickly in microwave. Make sure that whichever tomato sauce recipe you use the tomatoes have been sufficiently reduced to make a thick, sticky sauce. If the sauce is watery, the finished dish will be watery too.

 

Serves 6

 

3 tablespoons extra virgin olive oil

3 medium aubergines, cut into slices just less than 1cm (½in) wide

800g (1lb 12oz) Classic tomato sauce, see below

75g (2¾ oz) Parmesan, finely grated

250g (9oz) mozzarella, drained and roughly torn

approx. 30 basil leaves

salt and freshly ground black pepper

 

Preheat the oven to 220°C/200°C fan/425°F/gas mark 7.

 

Lightly grease a baking tray with a little of the oil then lay the aubergines on top. Brush the tops with the remaining oil and season. Roast for 20–25 minutes or until soft and lightly browned. Remove from the oven and leave to cool for a few minutes until you can touch them.

 

Spread a layer of tomato sauce on to an ovenproof dish about 20 x 25cm (8 x 10in). Add a layer of aubergines followed by a layer of basil leaves and both cheeses. Continue layering the ingredients finishing with the cheese.

 

Bake in the oven for 20–25 minutes until golden brown on top and bubbling.

 

Per serving: 18.5g net carbs, 7.2g fibre, 12.1g protein, 24.5g fat, 350kcal

 

 

Classic tomato sauce

Sugo di pomodoro classico

This is an easy tomato sauce to make from canned peeled tomatoes. Always choose an Italian variety; either San Marzano plum tomatoes or cherry tomatoes are perfect.

 

Serves 6

 

5 tablespoons extra virgin olive oil

1 medium red or white onion, finely chopped

2 garlic cloves

3 x 400g cans Italian plum tomatoes

salt and freshly ground black pepper

 

Heat the olive oil in a pan over a medium heat and fry the onion and garlic over a medium heat for 5–7 minutes until softened and translucent. Season with salt and pepper.

 

Add the tomatoes and rinse the cans out with a little water, then add this to the pan. Bash the tomatoes with a potato masher or wooden spoon to break them up. Reduce the heat and simmer, uncovered, for about 40 minutes to concentrate the flavours. The sauce should be thick and not watery. Taste and adjust the seasoning as necessary.

 

Per serving: 7g net carbs, 4g fibre, 1.9g protein, 11g fat, 139kcal