Aubergine Parmesan

    Aubergine Parmesan


    80 people made this

    About this recipe: An incredibly easy dish that is guaranteed to please. Sliced aubergines are coated in a Parmesan mix, baked and served with a spicy tomato sauce.

    Serves: 4 

    • 1 aubergine, peeled and cut into 5mm slices
    • salt to taste
    • 2 eggs
    • 2 tablespoons milk
    • 40g grated Parmesan cheese
    • 60g wheatgerm
    • 500g tomato based pasta sauce
    • 1 teaspoon cayenne pepper
    • 125g grated mozzarella cheese

    Prep:30min  ›  Cook:15min  ›  Ready in:45min 

    1. Preheat oven to 200 C / Gas 6.
    2. Sprinkle sliced aubergines with a little salt on each side. Place onto a baking tray and set aside for 10 minutes. After 10 minutes, blot with kitchen towels to remove the moisture that has accumulated.
    3. Meanwhile, beat the eggs and milk together in a mixing bowl; set aside.
    4. Mix the Parmesan and wheatgerm together and set aside.
    5. Dip the aubergine into the egg, allowing the excess to drip off, then press into the Parmesan mixture until coated on both sides. Gently shake off any excess Parmesan and place the aubergine onto a baking tray. Repeat with remaining aubergine.
    6. Bake in preheated oven until tender and golden brown, 15 to 20 minutes.
    7. Meanwhile, heat the tomato sauce with cayenne pepper over medium heat until hot. When the aubergine is done, pour the sauce over top and sprinkle with mozzarella cheese to serve.

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