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.
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.
Aubergines are rich in anthocyanin, a phytonutrient found in their purple skin. Specifically a phytonutrient called Nasunin, which is a potent antioxidant to help protect cell membranes from damage.
In Italy they add work and life on to food and wine.