Aubergine (Eggplant) Parmigiana – a delicious recipe with olive oil, garlic, tins, cinnamon, basil, aubergines. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Heat the oven to 180C/fan 160C/gas 4.
2
Heat 2 tbsp oil in a pan, add the garlic and gently sizzle for 2 minutes.
3
Add the tomatoes and cinnamon and simmer for 15 minutes until thickened.
4
Stir in the basil and season.
5
Slice the aubergines lengthways about 1/2cm thick.
6
Brush both sides with oil, season and griddle (chargrill), turning a few times until completely tender (you could also do this in a non-stick frying pan). It's important to get the aubergine as tender as possible, so give it time.
7
Remove the cinnamon stick and put a few spoonfuls of the sauce in the bottom of an ovenproof dish.
8
Cover with the aubergine and mozzarella then repeat, ending with a thin layer of sauce (you'll have roughly 3-4 layers).
9
Sprinkle with Parmesan and bake for 30-40 minutes until bubbling and golden.
289
kcal
Calories
9
g
Fat
41
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: olive oil, 2 garlic cloves , thinly sliced, 2 x 400g tins chopped tomatoes, 1 cinnamon stick, and more.
Yes, Aubergine (Eggplant) Parmigiana falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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