Aubergines (or eggplants) are probably my favourite vegetable...Or they were until I learnt that it actually is a fruit.
Still, I love the taste and the variety of recipes you can create with it.
When they are in season in Europe (right now) I am not going a week without using at least one aubergine. Usually they end up in pasta sauces, any vegetable stir fry or fried in a salad.
But my favourite dish hast to be an Aubergine Parmigiana.
Even though I really love this recipe and often recreate it, I worked my way around a lot of the preparation time and made the Parmigiana easier. (Maybe a little less traditional, still delicious)
So for this fast and easy Aubergine Parmigiana or Melanzane alla Parmigiana you will need:
Ingredients:
- 1 large Aubergine
- Canned tomatoes; preferably diced, I used 2 smaller cans
- Olive oil
- Garlic
- fresh basil and oregano
- salt and pepper
- 1 onion
- 1 chilli pepper
- Parmesan, grated
- ricotta or mozzarella
First preheat your oven to 200° C / 400° F and take out a large casserole dish.
Finely dice the onion, garlic and the chilli pepper and just put them in the casserole dish. Now pick and wash the fresh herbs and put them in as well.
Pour the tomatoes in and after adding salt and pepper stir it around a little.
Place the casserole dish in the middle of your oven and bake until the aubergine gets soft. (mine took 15 minutes)
Carefully remove the dish.
For the final step, take a small spoon and just place ricotta lumps all over the aubergines (if you use mozzarella, just crumble it and spread it out) and cover everything in Parmesan.
Now place the casserole dish back in your oven and bake until the Parmesan turns golden brown. You could also use the grill in your oven for this.
Bon Appétit
Obviously this is a side dish, so I usually prepare rice to go with it, but sometimes just some nice chiabatta or baguette will have to do.
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