Parmigiana is a wonderful Italian dish full of flavour and a great way to use aubergines. As fantastic as it tastes, it can be quite high in calories with all the Mozzarella and olive oil. This is my 'lite' version of a Parmigiana. Not the real deal, but still damn delicious.
I experimented a bit with the roasting time of the aubergines. The first time I made it I left them in the oven for about 40 minutes and they had become quite dry but very tasty. Another time I baked them for 25 but they were still quite soft. Try out for yourself which consistency you prefer.
Also, I like to make my own Ricotta, but that's for another post. It tastes just as good with store bought cheese. Here again, experiment with the ratio of Ricotta and Parmesan cheese to get taste you prefer.
Lightly brush the aubergine slices with olive oil and bake for 30-35 minutes. Once they are done, take them out of the oven and start assembling the Parmigiana.
In a small baking dish start layering tomato sauce, a single layer of aubergines, ricotta and parmesan cheese. Start with the tomato sauce to avoid the aubergines sticking to the bottom of the dish. Finish off the parmigiana with sauce and both cheeses on top.
Bake for 30 minutes or until the top is slightly browned and the cheese is melted.
Serve hot as main dish or with meat and potatoes. It is also fantastic cold on toasted ciabatta.
I experimented a bit with the roasting time of the aubergines. The first time I made it I left them in the oven for about 40 minutes and they had become quite dry but very tasty. Another time I baked them for 25 but they were still quite soft. Try out for yourself which consistency you prefer.
Also, I like to make my own Ricotta, but that's for another post. It tastes just as good with store bought cheese. Here again, experiment with the ratio of Ricotta and Parmesan cheese to get taste you prefer.
Parmigiana Lite
serves 2-3
2 large eggplant
50-75 g firm Ricotta cheese
50 g Parmesan cheese
1-2 tsp olive oil
for the tomato sauce
1 tsp olive oil
400 ml passata or one can of chopped tomatoes (400g)
1/2 yellow onion
a small handful of basil leaves
a pinch of sugar
salt and pepper to taste
2 large eggplant
50-75 g firm Ricotta cheese
50 g Parmesan cheese
1-2 tsp olive oil
for the tomato sauce
1 tsp olive oil
400 ml passata or one can of chopped tomatoes (400g)
1/2 yellow onion
a small handful of basil leaves
a pinch of sugar
salt and pepper to taste
Cut the eggplant lengthwise in 1 cm thick slices. Arrange the slices on an oiled baking tray or an oiled a silicon baking sheet. Salt them well on both sides and leave for 30 minutes. This takes away some of the bitterness of aubergines.
Meanwhile, preheat the oven to 180°C fan (200°C top/bottom heat) and prepare the tomato sauce.
Finely chop the onion. Heat a small saucepan over medium low heat. Add the oil and onion and fry for a few minutes until it becomes soft and translucent. Add the tomatoes (or passata), season with salt and pepper and cook for about 15 minutes, stirring frequently so that the sauce doesn't burn.
Roughly chop basil leaves, add them to the sauce and cook for another 5 minutes. Season to taste with salt and pepper. Add a pinch of sugar if it still tastes too sour.Lightly brush the aubergine slices with olive oil and bake for 30-35 minutes. Once they are done, take them out of the oven and start assembling the Parmigiana.
In a small baking dish start layering tomato sauce, a single layer of aubergines, ricotta and parmesan cheese. Start with the tomato sauce to avoid the aubergines sticking to the bottom of the dish. Finish off the parmigiana with sauce and both cheeses on top.
Bake for 30 minutes or until the top is slightly browned and the cheese is melted.
Serve hot as main dish or with meat and potatoes. It is also fantastic cold on toasted ciabatta.
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