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Hasselback Baked Aubergine Parmigiana
Ingredients
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3 tablespoons olive oil
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1 onion, finely chopped
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2 garlic cloves, crushed or ½ teaspoon garlic granules
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1 tablespoon Oregano
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1 tablespoon Dried Basil
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400 grams tin chopped tomatoes
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75 millilitres dry sherry
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Schwartz Sea Salt and Black Pepper to season
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2 large aubergines
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125 grams mozzarella ball, sliced in to thin rounds
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60 grams breadcrumbs
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20 grams vegetarian parmesan-style cheese, grated
Key Products
Instructions
- 1 Pre-heat the oven to 190°C, 170°C fan, Gas Mark 5.
- 2 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.
- 3 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.
- 4 Place the dish in the oven and bake for 30-40 minutes, or until the aubergine is soft.
- 5 Serve half an aubergine per serving and enjoy with a green side salad and crusty bread.
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