Parmigiana di Melanzane (Eggplant Parmesan)

Eggplant layered with tomatoes, mushrooms and cheese and baked until golden and bubbling. Parmigiana di Melanzane is the perfect low carb comfort food.

📝 Ingredients

• 3 large eggplant/aubergine (sliced into 1cm slices)
• 150 g (2/3 cup) mozzarella
• 100 g (1 cup) Parmesan cheese (grated (use a vegetarian alternative if preferred))
• 1 red onion (finely chopped)
• 4 garlic cloves (finely chopped)
• 250 g (1/4lb) mushrooms (sliced (I used portobellini/cremini mushrooms))
• 800 g (28oz) chopped tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh rosemary (finely chopped)
• 1 tablespoon fresh basil (finely chopped)
• salt & pepper to taste

👨‍🍳 Instructions

1. 1Brush the eggplant slices with olive oil and grill in a hot griddle pan for 1-2 minutes per side. Set aside.
2. 2Pre-heat the oven to 200°C/400°F.
3. 3To make the sauce, sauté the onion in a saucepan in a splash of oil until soft and translucent.
4. 4Add the garlic and mushrooms and herbs and fry until the mushrooms are golden brown.
5. 5Add the remaining ingredients and allow to simmer for 10 minutes until the sauce has reduced slightly.
6. 6To assemble the bake, layer the grilled eggplant with the sauce and cheese in an oven-proof dish, reserving some of the mozzarella for the topping.
7. 7Place the dish in the oven and allow to bake for 15-20 minutes until the sauce is bubbling.
8. 8Remove from the oven and allow to cool for 5 minutes, then serve with salad/bread of your choice.