Just layers of grilled aubergine, melted mozzarella and tomato-pesto sauce... Completely carb-free and full of flavour. The lightest version of this famous dish.
Instructions
Slice aubergines into slices about 1cm thick. There is no need to peel the aubergines. Soak the aubergine slices in salty water for 15mins to avoid them to become soggy or watery while cooking.
Heat a non-stick pan and cook the aubergines for a couple of minutes on both sides until lightly browned. Set aside while you prepare the tomato sauce.
Blitz the tomatoes, garlic, basil leaves, olive oil and salt in a food processor until they form a puree. There is no need to cook the tomato sauce if you use fresh San Marzano tomatoes.
Preheat the oven to 200C fan.
In a medium-sized roaster oven dish, spread a little olive oil over the bottom. Add a layer of aubergine, a layer of tomato sauce and a layer of mozzarella. Repeat the layers until all ingredients are used (finish it with a layer of mozzarella).
Bake for 25mins.
Serve the parmigiana hot with a few fresh basil leaves, sprinkled parmesan, and extra olive oil drizzled on top. This dish reheats well if you have any leftovers.
Ingredients
- ✅ 2 large aubergines
- ✅ 400g mozzarella block for cooking
- ✅ 200g fresh San Marzano tomatoes (2 medium size tomatoes)
- ✅ 2 garlic cloves
- ✅ Handful of fresh basil leaves
- ✅ Olive oil
- ✅ Salt
- ✅ Parmesan, to serve
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