Ultimate Cheesy Aubergine Parmigiana
with Pesto Garlic Bread and Baby Leaf Salad
Looking for a taste of everyday luxury? This Ultimate Cheesy Aubergine Parmigiana is our best ever version, with premium ingredients for an extra special twist on a classic vegetarian recipe.
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
2 unit(s)
Aubergine
(May contain Celery)
3 unit(s)
Garlic Clove
1 carton(s)
Finely Chopped Tomatoes with Basil
28 grams
Red Wine Stock Paste
(Contains Sulphites)
1 sachet(s)
Mixed Herbs
2 unit(s)
Medium Tomato
80 grams
Mature Cheddar Cheese
(Contains Milk)
1 unit(s)
Ciabatta
(Contains Cereals containing gluten)
32 grams
Fresh Pesto
(Contains Milk)
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
50 grams
Baby Leaf Mix
Not included in your delivery
1 tsp
Sugar
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9.
Trim the aubergine, then slice into rounds approximately 1/2 cm thick.
Pop the aubergine onto a baking tray. Add a generous drizzle of 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 top shelf until soft and golden, 15-20 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add half the garlic and cook for 1 min.
Add the chopped tomatoes, red wine stock paste, mixed herbs, sugar and water for the sauce (see pantry for both amounts).
Stir to combine and bring to the boil, then lower the heat and simmer until thickened, 5-6 mins.
While the sauce simmers, cut the tomatoes into 1cm chunks.
Pop the tomatoes into a medium bowl with a drizzle of olive oil and a pinch of sugar, salt and pepper. Mix together, then set aside.
Grate the Cheddar cheese.
Halve the ciabatta. Spread the pesto and remaining garlic over the cut sides.
When the aubergine is ready, remove it from the oven and heat your grill to high.
Once the sauce has thickened, season with pepper and remove from the heat.
Lay one third of the aubergine slices into an appropriately sized ovenproof dish. Spread over half the marinara sauce, then layer on another third of the aubergine slices. Spread the remaining sauce over the top and layer on the remaining aubergine.
Sprinkle the Cheddar and hard Italian style cheese over the top, then grill until the cheese has melted and is bubbling, 5-6 mins.
Halfway through, slide the pesto ciabatta under the grill alongside your parmigiana and toast for the remaining time, 2-3 mins.
Just before you're ready to serve, mix the baby leaf mix with the dressed tomatoes. TIP: Don't do this too early or the leaves will go soggy.
Share the aubergine parmigiana between your plates.
Halve the pesto garlic bread diagonally into triangles and serve on the side along with the baby leaf salad.
Enjoy!
