Happy Meat Free Monday!
This week we are showing you how to make Aubergine Parmigiana with crunchy croutons and melted mozzarella, courtesy of HelloFresh Ireland.
Head of Culinary Hannah Duxbury tells us: "Aubergine parmigiana is a truly traditional southern Italian dish which dates back to the 1300s. This hearty option is a great vegetarian dinner recipe and is best served with warm crusty bread to soak up leftover sauce.
Read more: Meat Free Mondays: How to make Mediterranean Pomodoro Pasta in four easy steps
"Simply cut your aubergine in half lengthwise and roast in the oven. Meanwhile, create a fresh tomato based sauce - extra points if you can source Italian varieties!
"In an ovenproof dish, top aubergine with your sauce and mozzarella to create four to five layers and bake until the cheese is melted."
Serves 2
Ingredients
- 1 Aubergine
- 1 unit of Garlic
- ½ sachet of Italian Herbs
- 1 pack Tomato Passata
- 2 units of Brioche Buns
- 1 sachet of Balsamic Vinegar
- 1 onion
- 10g Basil
- 1 tin of Chopped Tomatoes
- 125g Mozzarella
- 25g Grated Italian Style Hard Cheese
- Oil, salt, sugar, flour, pepper to taste
Method
- Preheat your oven to 220°C/200°C fan/gas mark 7.Cut the aubergine lengthways into ½ cm thick slices. Sprinkle the slices generously with salt on both sides and place in a colander. Let the salt soak in. Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press).Roughly tear the basil leaves.
- In a large bowl, mix together the garlic, onion, balsamic vinegar, chopped tomato, passata, half the dried Italian herbs and half the basil. Add ½ tsp sugar. Season well with salt and pepper. Roughly tear the brioche buns into 2cm chunks. Add the torn brioche to a bowl with 1 tbsp oil. Season with a pinch of salt and pepper.
- Spread 4 tbsp flour over a large plate along with a pinch of salt and pepper. Pat the aubergine slices well with kitchen paper and scrape off the salt. Coat the slices in the flour.
- Place a large pan over high heat with a drizzle of oil. Fry half the aubergine slices until golden brown, 4-6 mins. Turn over halfway through. Remove from the pan and drain on kitchen paper .Repeat the same method with the remaining aubergine slices .Tear the mozzarella into small pieces.
- Cover the base of an oven dish with a little tomato sauce. Place one-third of the aubergine slices on top and spoon over one-third of the tomato sauce. Sprinkle with one-third of the grated cheese and one-third of the mozzarella. Repeat with the remaining aubergine, tomato sauce, mozzarella and grated cheese. Spread the croutons over the top and bake in the oven for 10-15 mins.
- Divide the aubergine parmigiana between plates. Garnish with the remaining basil.
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