A picture of Aubergine Parmigiana.

Aubergine Parmigiana

Healthy Helen, Mostly @cook_16972627

Made up trying to recreate a restaurant version. I use blitzed crusts of multigrain bread, frozen. Another version I made tonight was swapping out tomatoes for some defrosted pumpkin puree And adding crumbled leftover goats cheese.

Made up trying to recreate a restaurant version. I use blitzed crusts of multigrain bread, frozen. Another version I made tonight was swapping out tomatoes for some defrosted pumpkin puree And adding crumbled leftover goats cheese.

Aubergine Parmigiana

Healthy Helen, Mostly @cook_16972627

Made up trying to recreate a restaurant version. I use blitzed crusts of multigrain bread, frozen. Another version I made tonight was swapping out tomatoes for some defrosted pumpkin puree And adding crumbled leftover goats cheese.

Made up trying to recreate a restaurant version. I use blitzed crusts of multigrain bread, frozen. Another version I made tonight was swapping out tomatoes for some defrosted pumpkin puree And adding crumbled leftover goats cheese.

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Ingredients

2 servings

2garlic cloves
1onion
1aubergine
2courgettes
Passatta about 1/3rd of a big bottle
Brown bread crumbs
Grated cheese
Italian herbs
Olive oil

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Steps

1

Saute garlic, onions and cougette rounds in olive oil.
2

Saute aubergine rounds in olive oil.
3

Layer veg between smears of passatta and sprinkles of herbs.
4

Top with bread crumbs and grated cheese and bake 30 minutes 175° or so until soft inside and crusted on top.

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Cooksnaps

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Healthy Helen, Mostly

Healthy Helen, Mostly @cook_16972627

on May 30, 2019 09:11

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