Eggplant Parmigiana Recipe

There's nothing about this vegetarian parmigiana that you won't love!

📝 Ingredients

• 2 aubergines (brinjals), sliced into thin circles
• olive oil
• salt and pepper
• 1 Tbsp (15 ml) olive oil
• 1 small onion, chopped
• 1 stalk celery, chopped
• 3 cloves garlic, crushed
• 2 sprigs fresh oreganum, chopped
• 1 can whole tomatoes
• 2 Tbsp (30 ml) tomato paste
• 1/2 C (125 ml) white wine or stock
• 1 Tbsp (15 ml) sugar
• 1 Tbsp (15 ml) balsamic vinegar
• salt and pepper
• 250 g ricotta cheese
• 1 C (250 ml) grated Parmesan cheese
• fresh basil

👨‍🍳 Instructions

1. 1Place the aubergine slices onto a baking tray, drizzle with a little oil and season with salt and pepper. Pop under the grill until brown on both sides, turning once.
2. 2Preheat the oven to 200 °C.
3. 3--- Sauce ---
4. 4Sauté the onion, celery, garlic and oreganum until soft and fragrant. Add the remaining sauce ingredients, squash the tomatoes and simmer for 15 minutes until slightly reduced. Check seasoning.
5. 5--- To assemble ---
6. 6In a medium baking dish, layer the sauce, aubergine slices, crumbled ricotta, half of the Parmesan, the aubergine slices and end with sauce. Top with the remaining Parmesan and bake for 20–25 minutes. Sprinkle with fresh basil and serve.