Cheesy Aubergine Parmigiana
with Mini Roasties and Green Beans
This delicious Cheesy Aubergine Parmigiana has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
2 unit(s)
Aubergine
(May contain Celery)
2 unit(s)
Garlic Clove
150 grams
Green Beans
1 carton(s)
Finely Chopped Tomatoes with Basil
10 grams
Vegetable Stock Paste
(Contains Celery)
1 sachet(s)
Dried Oregano
40 grams
Mature Cheddar Cheese
(Contains Milk)
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
1 tsp
Sugar
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes into 2cm chunks (no need to peel).
Trim the aubergines, then slice into rounds approximately 1cm thick. Lay them onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the top shelf until soft and golden, 20-25 mins. Turn halfway through.
Meanwhile, pop the potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.
While everything cooks, peel and grate the garlic (or use a garlic press). Trim the green beans.
Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, stir in the garlic and cook for 1 min.
Add the chopped tomatoes, veg stock paste, oregano, sugar and water for the sauce (see pantry for both amounts) and stir together. Season with salt and pepper.
Bring to the boil, then reduce the heat and simmer until thickened, 8-10 mins.
Meanwhile, grate the cheese.
Once thickened, spoon a third of the tomato sauce into an appropriately sized ovenproof dish and spread out in an even layer.
Lay a third of the roasted aubergine slices on top, then generously sprinkle with a third of the grated hard Italian style cheese. Repeat this two more times with the remaining sauce, aubergine and cheese - parmigiana made!
Scatter over the Cheddar, then bake on the top shelf of your oven until golden and bubbling, 8-10 mins.
While the parmigiana bakes, wash the tomato sauce pan and pop back on medium-high heat with a drizzle of oil.
Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.
Add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins.
Remove from the heat and season with salt and pepper.
When your parmigiana's ready, allow to stand for a couple of mins before serving.
Share between your plates and serve the mini roasties and green beans alongside.
Enjoy!
