Aubergine parmigiana

This is a classic Italian dish and tastes delicious on its own or as part of a meal. There are several ways you can adapt the recipe. You could use different cheeses, use different vegetables such as courgette, potatoes, peppers, celeriac or add layers of lasagne pasta to creat a more substantial dish.

2 medium sized aubergines
100ml (½cup) olive oil or vegetable oil
salt and pepper
100g (4oz) of you favourite cheese
50g (2oz) veggie parmesan
3 sprigs oregano
10 leaves basil
About 200ml (1 cup) tomato sauce, passata or pasta sauce

First of all trim the end off the aubergines and cut them into strips lengthways. Place a non stick pan over a medium heat and leave it dry. Brush two or three slices of aubergine liberally with the oil on both sides and start to pan fry them both sides until golden brown. Sprinkle each slice with a little salt and pepper as you fry.

Keep doing this until all of the slices have been cooked. Layer the cheese, tomato sauce, chopped herbs and aubergine in a deep dish - the video shows this very well - and bake for 40 minutes at 200°C (390°F).

Serves 4, Gluten free

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