Posted in Recipes

Aubergine Parmigiana

Simple, satisfying and healthy. This is a tasty vegetarian dish which I would serve with an easy rocket, cucumber & olive salad in the summer or a good helping of warm wilted garlic buttery spinach in the winter. Some crusty bread on the side wouldn’t go astray either.

Serves 3 to 4

You will need:
1 large Aubergine
1 onion
6 mushrooms
2 cloves garlic
1 tbsp oregano
1 tin lentils
1 tin chopped tomatoes
Some oil
50g+ parmesan

Method:
Preheat Oven to 180C
Chop onion and soften in a saucepan with a little oil for 5 minutes over medium heat
Chop mushrooms to bitesize pieces, add to onion and cook 5 more minutes
Crush 2 cloves of garlic, add into onion and mushrooms and cook further 2 minutes
Add Oregano and stir well
Add drained lentils and tin of chopped tomatoes, stir to combine, bring to the boil until bubbling then reduce to a simmer for 5 minutes
Meanwhile slice the Aubergine into rounds and fry ob both sides in a little oil until turning brown
Grate approx half a wedge of parmesan (50/75g)
Layer half of the lentil sauce into an oven proof baking dish, then layer half of the sliced aubergines and top with half of the grated cheese.
Repeat layer : sauce, aubergine, parmesan
Bake in the hot oven for 25 to 30 mins until aubergines are nice and soft.
Enjoy!

Author:

Irish food & travel blogger & mother to six children, author of 'Gimme the Recipe' published by Mercier Press in 2012 and 'Enjoy' published by Mercier Press in 2016. Work in admin of our Food Safety Consultancy business - Industrial Management Systems with my husband Denis.