Aubergine Parmigiana With Pesto Bruschetta
Tender aubergine slices with rich tomato sauce, mozzarella and Italian hard cheese. Served with pesto bruschetta to the side.
Method
7 steps
Preheat the oven to 200°C/ 180°C (fan)/ gas 6.
Trim the green stalk off your aubergine and slice lengthways as thinly as you can.
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat.
Once hot, add the aubergine slices and cook for 4 min on each side (you may have to do this in batches!).
Once the aubergine is cooked, set aside and reserve the pan.
Meanwhile, peel and dice your red onion.
Peel and finely chop (or grate) your garlic.
Chop your basil finely, including the stalks.
Boil half a kettle.
Return the pan to a medium heat with a drizzle of olive oil.
Once hot, add the diced onion with a pinch of salt and cook for 5 min or until softened slightly but not coloured.
Add 3/4 of the chopped garlic and cook for a further 1 min.
Meanwhile, dissolve your vegetable stock mix in 50ml boiled water.
Add your tomato paste, dried oregano and 1 tsp sugar to the pan and cook for 30 secs.
Add your chopped tomatoes, vegetable stock and half the chopped basil and cook for 4 min until it resembles a thick bolognese sauce consistency.
Drain your mozzarella, then pat it dry with kitchen paper then tear into chunks.
Add half the cooked aubergine slices to an oven-proof dish in a single layer.
Spoon over half the tomato sauce and repeat so there are two layers of aubergine and sauce.
Top with the torn mozzarella and half your grated Italian hard cheese.
Put the dish in the oven for 20 min or until the cheese has browned.
Meanwhile, grind the reserved chopped basil, remaining chopped garlic and remaining grated Italian hard cheese with a pinch of salt in a pestle & mortar to form a smooth paste.
Add 2 tbsp olive oil and 1 tbsp cold water and mix well.
Slice your ciabatta into 4 slices and place onto a baking tray.
Spread the basil pesto evenly over the ciabatta slices.
Put the tray in the oven for 6 min until the ciabatta slices are warmed through and crispy.
Once the aubergine parmigiana has cooked, allow it to cool slightly before serving (this helps the flavours to develop and makes it easier to serve!).
Serve the aubergine parmigiana with the pesto bruschetta to the side.