Aubergine Parmigiana with croutons

    1 hour 5 min

    This is a recipe for those who have never cooked aubergine before and want to try it. This is very simple to make and also very quick.


    1 person made this

    Ingredients
    Serves: 8 

    • 225g garlic-herb croutons
    • 1 egg
    • 2 pinches salt
    • 1/2 teaspoon ground black pepper
    • 1 aubergine, cut into 1cm slices
    • 350ml tomato pasta sauce
    • 1 teaspoon garlic powder
    • 40g Parmesan cheese, grated
    • 120g grated mozzarella cheese

    Method
    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. Preheat oven to 180 C / Gas 4. Line an baking tray with foil or parchment.
    2. Place croutons into a food processor; blend until coarsely ground, about 30 seconds. Transfer to a plate.
    3. Mix egg, salt and pepper together in a bowl; dip aubergine slices into the egg mixture until coated. Transfer on top of croutons; coat aubergine slices with crushed croutons. Placed coated aubergine slices onto prepared tray.
    4. Bake in the preheated oven until breading is golden brown on both sides, 10 to 15 minutes per side.
    5. Mix pasta sauce and garlic powder together in a bowl. Pour half of the sauce mixture onto a baking dish; top with half of the grated Parmesan.
    6. Place baked aubergine slices onto Parmesan cheese layer; cover with mozzarella cheese. Pour remaining pasta sauce over mozzarella layer; top with remaining Parmesan cheese.
    7. Bake in the preheated oven until Parmesan cheese is a light golden brown, about 25 minutes.

    Parmesan cheese:

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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