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.

Prep: 10 mins
Cook: 10 mins
Servings: 2

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

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.

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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!

Nutrition Info

Aubergines

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.

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