Aubergine parmigiana

Name: Aubergine parmigiana | Asda Good Living
Total time: 1 h 30 min
Yield: 6
Cuisine: Italian
Ingredients: 4 large Aubergines, sliced thinly lengthways (around 1.2kg); 3 tbsp Olive Oil; 2 x 400g tins Chopped Tomatoes; 3 Garlic Cloves, crushed; 1/4 tsp Ground Cinnamon; 2 tsp Dried Oregano; 1 tbsp Lemon Juice; 1 tsp Sugar; 50g Asda Hard Cheese, finely grated; 2 x 125g Balls Mozzarella Cheese, torn into pieces; 15g Basil Leaves picked; 40g Breadcrumbs; 25g Flaked Almonds; 1 tsp Balsamic Vinegar; 1 tbsp Olive Oil; 200g bag Asda Mixed Leaf Salad; 1/2 Cucumber, cut into ribbons using a vegetable peeler; Crusty Bread, optional; 1 Red Onion, sliced

A gooey, cheesy delight of a classic Italian dish that’ll keep everyone coming back for more. Lip-smackingly good.

By Asda Good Living,24th May 2023

Cook: 1 Hour 30 Mins

Serves: 6

Price: £1.59 per serving

Nutritional Information

Each 391g serving contains

Energy
5756kj
352kcal

18%

Fat
21.9g

High
31%

Saturates
8.6g

High
43%

Sugars
12.1g

Low
13%

Salt
1.17g

Low
20%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
1472kj/352kcal

Ingredients

4 large Aubergines, sliced thinly lengthways (around 1.2kg)

3 tbsp Olive Oil

2 x 400g tins Chopped Tomatoes

3 Garlic Cloves, crushed

1/4 tsp Ground Cinnamon

2 tsp Dried Oregano

1 tbsp Lemon Juice

1 tsp Sugar

50g Asda Hard Cheese, finely grated

2 x 125g Balls Mozzarella Cheese, torn into pieces

15g Basil Leaves picked

40g Breadcrumbs

25g Flaked Almonds

1 tsp Balsamic Vinegar

1 tbsp Olive Oil

200g bag Asda Mixed Leaf Salad

1/2 Cucumber, cut into ribbons using a vegetable peeler

Crusty Bread, optional

1 Red Onion, sliced

Method

Slice the aubergines lengthways into 1cm slices. Layer them in a colander and sprinkle with 2 tsp salt, then cover with a plate and weigh down with a food tin or other heavy item. Leave for 30–45 mins to draw out the bitterness.

Preheat the oven to 220°C/200°C fan/gas 7. Wash the salt from the aubergines and pat dry. Brush the slices on both sides with 2 tbsp olive oil. Lay on 2 large baking trays. Bake for 30 mins, turning halfway through, until soft and golden.

To make the sauce, blend the tinned tomatoes until smooth then set aside. Heat the remaining oil in a large saucepan and add the red onion. Fry for 8 mins over a medium-high heat until golden. Add the garlic and cinnamon and cook for a further minute, then pour in the blended tomato, oregano, lemon juice and sugar. Simmer for 10 mins to allow the flavours to develop and the sauce to reduce slightly. Taste and season.

To assemble, spread ¼ of the tomato sauce in the base of a large casserole dish. Top with ? of the aubergine, a pinch of hard cheese and a ¼ of the mozzarella pieces. Add a few leaves of basil then repeat this layering process until the aubergine, mozzarella and sauce are used up. Sprinkle the breadcrumbs, flaked almonds, and remaining hard cheese, then bake in the oven for 25 mins or until the cheese is melted, the top is golden and the sauce is bubbling. Leave to stand for 2–3 mins before serving.

Whisk the balsamic vinegar and olive oil, season with salt and black pepper. Pour into a salad bowl and add the leaves and cucumber ribbons. Toss well to mix then tuck in.