Healthy Aubergine Parmigiana
Parul A. MoondhraFounder of daylidelicious and chef trained at Le Cordon Bleu London
2 min read
Large aubergine/ eggplant: 1 (sliced into rounds 1cm thick)
Minced garlic: 2 cloves
Medium-sized red or brown onion: ½
Organic tomatoes or ripe plum tomatoes: 3-4 (Skin removed by making a small slit anywhere on the skin of the tomato and blanching in boiling water for 10-15 seconds.)
Coconut Sugar/ Honey optional: ½ tbsp
Handful Basil leaves
Olive oil: 1 tsp
Freshly grated parmesan cheese: 2-3 tbsp
Salt as per taste
Step 1 :
In a large plate, salt the aubergine and cover with paper towels. Let the natural water drain out- about 30 mins to an hour. Wash and pat dry. Grill the aubergine in a pan with some olive oil until its soft and golden brown.
Step 2 :
In a separate pan, add some olive oil and sauté the garlic and onion for a few minutes until the onions turn soft and translucent.
Step 3 :
Add bayleaf, tomatoes and salt. Keep stirring and cook on low heat until really thick and reduced. Season with chilli flakes, add the yeast if using. Add some coconut sugar if the sauce tastes sour. Remove the bay leaf and blitz sauce in the processor until it is smooth.
In a serving dish start layering the eggplant, sauce, basil leaves and repeat. If you are using parmesan cheese, in a baking dish, then you can layer the eggplant, sauce, basil, cheese, repeat and bake at 200 deg c for 5 mins until the cheese melts.