Roast Aubergine Parmigiana Recipes

ROAST AUBERGINE PARMIGIANA

Steps:

• Heat 1 tbsp of the oil in a pan. Soften the garlic and the basil stalks for 1 min, without letting the garlic colour. Add both types of tomatoes, the honey, most of the thyme leaves and plenty of seasoning. Simmer for 5 mins - you don't want the sauce to reduce too much at this stage.
• Meanwhile, heat oven to 200C/180C fan/gas 6. Cut 6 slits down into the flesh of each aubergine crosswise, taking care not to cut all the way through. Season inside, then push a slice of the mozzarella and a basil leaf into each gap.
• Pour the tomato sauce into a large baking dish and sit the aubergines in it (or use 4 individual dishes). Drizzle with the remaining oil. Cover with foil and scrunch it tightly at the edges. Bake for 50 mins-1 hr until soft.
• Remove the foil. Mix the breadcrumbs and Parmesan, and scatter over the aubergines with the rest of the thyme. Bake, uncovered, for another 15 mins or until the aubergines are very tender and the crumbs are golden and crisp. (The best way to tell if they are ready is to prod the largest aubergine in the centre with a skewer.) Let the dish rest for 5 mins, then scatter over the rest of the basil leaves. Serve with crusty bread, if you like.

ROASTED EGGPLANT PARMESAN

Steps:

• Preheat the oven to 400 degrees F and arrange three racks evenly spaced.
• Lay the eggplant in one layer on three sheet pans and brush both sides with olive oil, using all the oil. Sprinkle with the oregano, crushing it lightly in your hands, then sprinkle with 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper. Bake for 15 minutes. Turn the slices and rotate the pans in the oven and bake for another 10 minutes, until tender. Leave the oven at 400 degrees F.
• In a 10 by 14 by 2-inch ceramic baking dish, spread a third of the marinara sauce. Arrange a third of the eggplant on top in one layer. Scatter a third of the basil, a third of the mozzarella, a third of the goat cheese, and a third of the Parmesan on top. Repeat twice, starting with the marinara and ending with the Parmesan, making sure each layer is evenly distributed.
• For the topping, place the bread crumbs, garlic, and basil in a food processor and pulse to combine. Add the 1/4 cup olive oil and 1 teaspoon salt and pulse to moisten the crumbs. Sprinkle the mixture evenly over the dish.
• Bake for 45 to 50 minutes, until bubbling and golden brown. Allow to sit at room temperature for 10 minutes before serving.

AUBERGINE PARMIGIANA

Steps:

• Brush the aubergine slices with olive oil on both sides to coat. Heat a griddle pan and cook the aubergines for a couple of minutes on both sides until lightly browned. Set aside while you get on with the tomato sauce.
• Heat a large frying pan. Fry the garlic and onion with a little oil until soft. Add the chopped tomatoes, oregano and wine. Simmer for about 15 minutes, or until the sauce thickens.
• Preheat the oven to 220C/200C Fan/Gas 7.
• In a medium-sized roasting tin, spread a little tomato sauce over the bottom of the tin. Add a layer of aubergine slices and spread another layer of tomato sauce on top.
• Spread half the ricotta on the top and sprinkle with Parmesan, salt and pepper. Continue to repeat the layers until all the aubergine is used. Finish with a layer of mozzarella slices topped with a final sprinkle of Parmesan. Bake for 25 minutes.
• Serve the parmigiana hot with a green salad alongside. This dish reheats well if you have any leftovers.

BAKED EGGPLANT PARMESAN

Steps:

• Place eggplant slices in a colander; sprinkle both sides of each slice with salt. Allow to sit for at least 3 hours. Wipe excess moisture from eggplant slices with paper towels.
• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Mix bread crumbs and 1/4 cup Parmesan cheese together in a bowl.
• Dip eggplant slices in beaten egg; coat with bread crumb mixture. Arrange coated eggplant slices in a single layer on the prepared baking sheet.
• Bake in the preheated oven until lightly browned and crisp, about 5 minutes per side.
• Cover the bottom of a 9x13-inch casserole dish with a layer of spaghetti sauce; top with a layer of eggplant slices. Sprinkle with about 1 tablespoon of the remaining Parmesan cheese and 1/3 the mozzarella cheese. Repeat layers with remaining ingredients, ending with a cheese layer. Sprinkle with basil.
• Bake in the preheated oven until cheese is bubbling and golden brown, about 35 minutes.

VEGAN AUBERGINE NO-PARMIGIANA

Steps:

• Heat the oven to 200C/180C fan/gas 6. Line two baking sheets with baking parchment, then cover each one lightly with a drop of oil. Press on the aubergine slices, then turn them over so they end up with just a tiny slick of oil on both sides. Roast in the oven for 15-20 mins until tender.
• While the aubergines are cooking, make the sauce. Heat the 2 tbsp oil in a pan and fry the onions and garlic over a low heat until softened. Tip in the tomatoes, oregano, balsamic vinegar, borlotti beans and half the basil, then cover and simmer for 15 mins.
• To make the topping, put the cannellini beans in a bowl with the soya milk and miso paste, and blitz with a hand blender until smooth.
• Cover the base of a large shallow ovenproof dish (about 20cm x 25cm) with half the tomato sauce. Take a third of the aubergine slices, including all of the end pieces - roughly chop the end pieces and arrange over the tomato sauce with the slices. Spread with the rest of the tomato sauce and all of the remaining slices of aubergine to seal in the sauce. Pour over the miso mixture, scatter over the pine nuts, then cover with foil and bake for 40 mins. Uncover then cook for 10 mins more until the topping is set. Scatter with the remaining basil. If you're following the Healthy Diet Plan, serve half now with half the rocket. Chill the rest for another day. Will keep for three days. Reheat in the microwave until piping hot.

OVEN BAKED CHICKEN AND AUBERGINE (EGG PLANT) PARMIGIANA

Steps:

• Aubergines. Fry the aubergine slices in olive oil until golden brown, then set aside. OR, brush them lightly with olive oil and spread the slices on a baking (cookie) sheet and place in a pre-heated oven (200C/400F/Gas 5) for about 15 minutes or until golden brown and slightly crispy.
• Tomato sauce. Heat the olive oil in a heavy-based saucepan. Add the onion and garlic and fry until softened, around 5 minutes. Add the chopped tomatoes and fry for a further 3-5 minutes, mixing well. Add the capers, tomato puree, olives and red wine. Season with salt and freshly ground pepper. Bring to the boil. Reduce heat and simmer for 10-15 minutes.
• Mix the breadcrumbs and parmesan cheese together, then beat together the eggs with the water. Dip the chicken in the egg mixture, then coat thoroughly in the breadcrumbs and parmesan cheese.
• Heat the olive oil in a heavy-based frying pan. Add the coated chicken and fry until golden on both sides - about 5 minutes. Set aside.
• Preheat the oven to 180°C/350F/Gas 4. Oil a shallow ovenproof dish and rub with garlic. Place the aubergines in a layer over the base of the dish and then add the fried chicken breasts and pour half of the tomato sauce in and around the chicken.
• Layer the sliced mozzarella over the chicken, then spoon the remaining tomato sauce over the chicken breasts. Sprinkle with a little more grated parmesan. Tuck a few fresh oregano leaves in and around the chicken and sauce.
• Bake the chicken for 40 to 45 minutes until cooked through.
• Serve the chicken on a bed of mixed salad leaves, flavoured with a squeeze of lemon and garnish with basil or oregano and more Parmesan shavings.