Insanely quick aubergine Parmigiana

This is probably the quickest parmigiana you will ever make, but no one would ever know you hadn’t spent hours in the kitchen.

Less than 15 mins to an orgasmic plate of food and I’ve pretty much always got all the ingredients in stock – all good things to keep on standby for a quick meal.

My lad tasted this and said “THIS IS INSANE!!!!”

That means it’s pretty nice.

Ingredients

  • 2 shiny, young aubergines, i.e. not ones that have gone fluffy and seedy. Slice lengthways 5mm thick.
  • extra virgin olive oil
  • 400ml of quality passata
  • a few good sun dried tomatoes – not classically part of this dish but they really add something
  • 1 large onion, finely chopped – and if you have a clove of garlic handy crush that too, not essential. Note: I use frozen chopped onions when making this so I can keep the time down, nothing wrong with them at all. Sometimes I leave the onions out, it’s still gorgeous.
  • 2 x 125g balls of buffalo mozzarella, thinly sliced
  • 50g of grated fresh parmesan
  • sea salt
  • 2 teaspoons of sugar
  • freshly grated parmesan to serve

Nuush clients: Please apply the portion sizes stated in your account and divide the recipe so that you make only as much you need.

Instructions

Fry the onions in some olive oil til translucent, and the garlic if using.

Add the aubergine slices and sun dried tomatoes, and a really good glug more of olive oil, fry until the aubergines are softened and browned, keep turning them over.

Add the passata, salt and sugar, bubble away on a high heat til the sauce is slightly thickened, doesn’t take more than 2-3 mins.

Dot the slices of mozzarella around the pan and continue to cook until they melt.

Serve with plenty of freshly grated parmesan.

Nutrition Info

Aubergines

The beautiful purple skin of the aubergine is where so many of its phytonutrients lie. They’re in the skin to give the plant protection from the elements and pests and when you eat them they help to do the same for you.

Aubergines are rich in anthocyanin and a phytonutrient called Nasunin, which is a potent antioxidant to help protect cell membranes from damage.

Good honest nutrition

In Italy they add work and life on to food and wine.

Anonymous

Portion Guidelines

Instead of living with the bore of weighing food, counting points or calories and tapping everything you eat into a phone you can use nature’s custom-designed tool – your hands!

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