Deconstructed Aubergine Parmigiana

Deconstructed Aubergine Parmigiana
Deconstructed Aubergine Parmigiana Image
Photograph of eggplant parmigiana Heinz Basil Passata on a beautiful and white plate, wood, curves, modern kitchen background, eternal fujifilm, minimalist composition --ar 4:5 --v 6.0 --s 50 --style raw
Heinz Basil Passata
Deconstructed Aubergine Parmigiana
Serves 4
  • 3 medium aubergines
  • 5 tbsp olive oil
  • 1 small onion finely chopped
  • 1 garlic grated
  • 70g panko breadcrumbs
  • 1 sprig of fresh oregano leaves picked and chopped
  • 4 medium tomatoes thinly sliced
  • 250g pizza mozzarella thinly sliced
  • 4 tbsp finely grated parmesan
  • Salt and pepper
1. In a saucepan, fry chopped onion for 5 minutes until softened. Add grated garlic and cook for another minute. Pour in Heinz Passata with Basil. Simmer gently for 10 minutes.
2. Preheat the oven grill to its highest setting. Slice aubergines lengthways into twelve 1cm thick slices. Brush both sides with olive oil, season, and arrange on the oven tray, slightly overlapping if needed. Grill for about 8 minutes, flipping halfway, until golden and cooked. Set aside to cool slightly.
3. Heat the last teaspoon of olive oil in a frying pan over high heat. Add panko breadcrumbs and a pinch of salt. Stir-fry until toasted and golden. Stir in chopped oregano, then transfer to a plate to cool.
4. Place a couple of mozzarella slices, a sprinkle of parmesan, and a couple of tomato slices on each aubergine slice. Season with salt and pepper, then return under the grill for 3-4 minutes until the mozzarella melts and tomato slices soften.
5. To serve, spoon tomato sauce onto plates. Layer three slices of aubergine on top. Drizzle with more sauce and sprinkle with toasted breadcrumbs.
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