Aubergine Parmigiana
What a treat! Beautiful, well-cooked spring vegetables, a few simple steps and it's off to lunch or dinner with the flavours and colours of spring. What's more, it's low in carbohydrates! Enjoy your meal!
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Ingredients
Portions:
4
300 g
aubergine, sliced
150 g
bunch tomatoes, chopped
100 g
buffalo mozzarella, sliced
30 g
grated parmesan cheese
2 tbsp
huile d'olive casa
2 clove
garlic, minced
1 bunch
fresh basil, chopped
sel fin
poivre blanc moulu
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Preheat your oven to 200°C (400°F).
- Brush the aubergine slices with 1 tbsp of huile d'olive casa and season with sel fin and poivre blanc moulu. Grill them on a hot pan until tender and slightly charred, about 3-4 minutes per side.
- In a small saucepan, heat the remaining 1 tbsp of huile d'olive casa over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Add the chopped bunch tomatoes and cook until they break down into a sauce, about 5 minutes.
- In a baking dish, layer the grilled aubergine slices, tomato sauce, sliced buffalo mozzarella, and grated parmesan cheese. Repeat the layers until all ingredients are used, finishing with a layer of mozzarella and parmesan.
- Bake in the preheated oven until the cheese is golden and bubbly, about 20 minutes. Garnish with chopped fresh basil before serving.