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Aubergine Parmigiana

Aubergine Parmigiana is a great make-ahead dish. Get all your ingredients ready and assembled the day before, then bake in the oven a couple of hours in advance and allow up to 45 minutes rest time before cutting into it.   

Aubergine Parmigiana

Serves : 6 – 8
Prep Time : 15 MINUTES
Cooking Time : 35 – 40 MINUTES

Ingredients

  • Aubergine – 3 Large, peeled and sliced into thick circles
  • Chopped Tomatoes (canned) – 2 Cans
  • Minced Beef – 500g
  • Red/White Onion – 1 Small, diced
  • Vegetable Oil – 2 tbsp
  • Bay Leaf – 1
  • Mozzarella Cheese – 2 Cups, grated
  • Parmesan Cheese – 1 Cup, grated
  • Dried Oregano – 1 tsp
  • Black Pepper – 1/2 tsp
  • Salt – 1 tsp
  • Method

    – Heat the vegetable oil in a large pan over medium high heat and sauté the onion.

    – Add the mince beef, salt, pepper and bay leaf and cook the meat until browned.

    – In a large baking dish, line the aubergines to cover the bottom of the dish.

    – Top with the minced meat and evenly spread over the aubergine slices. Add the chopped tomato and sprinkle with salt and oregano.

    – Add the mozzarella and then the parmesan, spreading both evenly.

    – Cover with foil and bake in a pre-heated 180°C oven for 20 minutes or until the mixture starts to bubble.

    – Uncover and change oven setting to broil. Let the dish cook for 10 minutes or until the cheese is golden and crispy.

    – Garnish with fresh herbs and serve with bread and a side salad.


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