Aubergine parmigiana recipe: a brilliant vegetarian alternative to a lasagna!

The result is mouth-watering! 

 

INGREDIENTS

 2-3 large eggplants;

 2 cups mozzarella, shredded;

 120 g (4 oz) feta cheese;

 2 basil springs;

 2 garlic cloves;

 Salt and pepper;

 2 cans peeled tomatoes.

 

METHOD



 Preheat oven to 190C/375F.

 Slice eggplants lengthwise and season with salt. Set aside for 15-20 minutes then pat dry.

 Heat olive oil over medium heat and cook each eggplant slice until golden.

 Make the tomato sauce by cooking canned peeled tomatoes with garlic cloves, basil springs, salt and pepper. Cook down for 20 minutes.

 Spread a layer of sauce on the bottom of a rectangular baking dish. Top with cooked eggplant and both kinds of cheese. Repeat all the layers until the baking pan is full. Finish with a layer of shredded mozzarella.

 Bake for 35-40 minutes and let cool down slightly before slicing.



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