Hasselback Baked Aubergine Parmigiana
A fun take on a vegetarian Italian classic. A vibrant, colourful dish sure to impress your guests.
Ingredients
Preparation
Pre-heat the oven to 190°C, 170°C fan, Gas Mark 5.
Heat 1 tbsp of the oil in a saucepan. Add the onion and garlic and sauté for 5 minutes, until soft. Add the Oregano and Basil and sauté for a further 3 minutes. Stir in the chopped tomatoes and sherry and increase the heat. Cook for 2-3 minutes to cook off the alcohol from the sherry. Season to taste with Sea Salt and Black Pepper. Transfer to a heatproof dish.
Thinly slice the aubergines three quarters of the way through, leaving the bottoms connected. Brush each aubergine with 1 tbsp of olive oil and place a slice of mozzarella into each cut in the aubergine. Transfer on top of the tomato sauce in the heatproof dish. Sprinkle the aubergines with breadcrumbs and grated cheese.
Place the dish in the oven and bake for 30-40 minutes, or until the aubergine is soft.
Serve half an aubergine per serving and enjoy with a green side salad and crusty bread.
Cooking tip
| NUTRITIONAL INFORMATION (Typical Values) |
Per serving* | %RI** per serving* |
|---|---|---|
| Energy | 1701 kJ/407 kcal | |
| Fat of which saturates |
21.7g 7.8g |
|
| Carbohydrate of which sugars |
42.0g 13.7g |
|
| Fibre | 11.2g | |
| Protein | 13.7g | |
| Salt | 2.3g |