Recipe of the Week – 9th March 2015 – Aubergine and Courgette Parmigiana 



As much as I love the recipe of Aubergine Parmigiana (with veggie Parmesan of course!), it’s nice to have a change sometimes and although I can’t fully give up on the aubergine element, I have found that the addition of seared courgettes works really well and also provides a nice change of texture.

Serves 4

Ingredients

3 large aubergines, cut lengthways into 1cm thick slices

3 courgettes, cut lengthways into 1cm thick slices

2 medium onions, sliced thinly

3 garlic cloves, crushed

3 tins of good quality chopped plum tomatoes 

5 tbs olive oil

100ml red wine

50ml balsamic vinegar

Small handful fresh basil leaves

100g freshly grated breadcrumbs

50g freshly grated vegetarian Parmesan

Method

1. Place the aubergine slices in a large bowl, sprinkle generously with salt and leave for 30 minutes before rinsing thoroughly.

2. Meanwhile, add 3 tbs of the olive oil to a large saucepan and saute the onion and garlic gently for 5 minutes before adding the tomatoes, red wine and balsamic vinegar. Simmer gently for 15 minutes to reduce.

3. Pour the remaining oil in a griddle pan and gently griddle the rinsed aubergine and courgette slices in batches, turning once. Set aside.

4. Preheat the oven to 200C.

5. In a large casserole dish pour a small amount of the tomato mixture over the base to cover. Add a layer of the aubergine slices, then scatter a few basil leaves, a layer of the sauce then a layer of the courgette slices, and contine until completed. Top with the breadcrumbs and grated cheese and bake for 30 minutes until golden brown.

6. Serve immediately with bread and a green salad.

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