! Cover the pan with a lid and fry gently for 6–8 minutes, or until soft and light golden brown, stirring … This aubergine parmigiana recipe is a brilliant vegetarian alternative to a lasagne. Medium-sized red or brown onion: ½. Organic tomatoes or ripe plum tomatoes: 3-4 (Skin removed by making a small slit anywhere on the skin of the tomato and blanching in boiling water for 10-15 seconds.) To cut fat and salt further, I replaced some of the mozzarella with ricotta and reduced the amount of Parmesan. As such I have banished oil from this dish and all other nastiesh ingredients. Lighter aubergine Parmigiana 27 ratings 4.6 out of 5 star rating We've baked the aubergines and used creamy ricotta in this healthy version of Parmigiana di melanzane - far lower in … Enjoy cooking, eating and exploring! My fellow Italians out there will know there is hardly anything healthy about the traditional “Parmigiana di melanzane” (aubergine parmigiana), but with a few simple swaps this delicious vegetarian dish will convert even the most carnivorous meat eaters! Measure the 2 tbsp of oil into a small bowl. Get stuck into layers of slow-cooked tomato and aubergine – yum! Good Food DealReceive a free Graze box delivered straight to your door. Instead of frying the aubergines, I reduced the fat by brushing the slices with a mixture of rapeseed oil (instead of olive oil) and lemon juice, and then baking them. Spread a little of the tomato sauce in the bottom of a shallow ovenproof dish (about 25 x 20 x 5cm). Turn the slices over, give the remaining oil and lemon mixture a good stir as it will have separated, and brush it over again. Total fat would rise by 2.4g, while saturated fat would rise by 1.7g and salt by 0.2g per serving. Meanwhile, heat the remaining 1 tsp oil in a medium saucepan. Sign in to manage your newsletter preferences. This dish is a version of my mum’s recipe, tinkered with to make it a truly healthy option. Repeat the layering of aubergine slices, tomato sauce, ricotta, mozzarella and basil, and finish with the final aubergine slices, the sliced tomatoes and the last of the sauce. Recipe from Good Food magazine, September 2015. Start by laying a third of the aubergine slices widthways across the dish, spread over a third of the remaining sauce and put half the ricotta on top in small spoonfuls, then half the mozzarella. Bake for about 20 mins, or until the cheese is golden and the juices are bubbling. Now create a layer of aubergine slices and season before spooning over more sauce. Meanwhile, heat the olive oil in a large pan and cook the onion and garlic for 10 minutes until soft, then add the chopped tomatoes, season, and simmer for 20 minutes. If you serve the Parmigiana with this salad, you can count the meal as having 3 of your 5-a-day. By entering your details, you are agreeing to olive magazine terms and conditions and privacy policy. To make the sauce, heat the oil in medium non-stick pan and add the onion and garlic. Used all mozzarella instead of a mix of ricotta and mozzarella? Quick cookies, indulgent brownies, family tray bakes and more, Take a look inside our new Christmas issue, Count down to Christmas with craft beers, whiskies and gins, parmesan (or veggie alternative) or other Italian hard cheese, Best DIY restaurant meal kits and recipe boxes, Smoked aubergine, pepper and walnut salad with pomegranate, Leek and farro risotto with toasted hazelnuts, Chickpeas with dates, turmeric, cinnamon and almonds. Heat the oven to 200C/fan 180C/gas 6. Brush just a little of it onto 2 large, non- stick baking sheets (if you only have 1 tray, bake the aubergines in batches). Mix the lemon juice into the measured oil. Put the aubergine slices onto baking paper lined trays and spray with a little oil. Try this healthy baked aubergine dish, or check out our classic aubergine parmigiana recipe. Add the onion and garlic and fry for 3-4 mins, stirring often, until the onion is softened and starting to brown. Start by laying a third of the aubergine slices widthways across the dish, spread over a third of … Tip in the cans of tomatoes, stir to break them up, then mix in the purée, pepper and a pinch of salt. Roast in the oven for 30 minutes, flipping halfway until … Put into the oven for 30 minutes or until golden and bubbling. Spread a little of the tomato sauce in the bottom of a shallow ovenproof dish (about 25 x 20 x 5cm). In a roughly 20cm x 30cm baking dish, layer up the aubergine and sauce, and roughly half-way, a layer of half of the mozzarella, basil, and parmesan. Heat oven to 200C/180C fan/gas 6. Healthy Aubergine Parmigiana Oven-baked, satisfying, and meat-free. Simmer uncovered for about 10-12 mins until thickened and saucy, then stir in the oregano. Layer up the remaining aubergine and sauce, and finish with a final layer of mozzarella, basil and parmesan. Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. An absolute classic, made that little bit healthier by using a few clever tricks. Thanks! Season with pepper and bake for 10-15 mins more or until softened. We've baked the aubergines and used creamy ricotta in this healthy version of Parmigiana di melanzane - far lower in fat and calories than the original. Pick one of our very best aubergine recipes, Sign up to receive recipe inspiration and foodie openings. New! I didn’t eat red meat when I Drizzle with 1 tbsp rapeseed oil, a squeeze of lemon juice and a grinding of pepper, and gently toss together. To serve, remove the foil, and leave to thaw in the fridge overnight. Already have an account with us? Roast in the oven for 30 minutes, flipping halfway until softened and crisping at the edges. Season with pepper and scatter over the Parmesan. Sprinkle a few pinches of mozzarella here and there with some parmigiana and sprinkle of basil and repeat the layers, finishing with tomato sauce at the top. It's high in protein, low in salt and calories, and delicious to boot. Put the aubergine slices onto baking paper lined trays and spray with a little oil. I didn’t salt the aubergines. Serve with a salad. Toss the beans with a 70g pack of rocket and a handful of basil leaves. Lay the aubergine slices snugly in a single layer on the baking sheets, brush the tops with half the oil and lemon, season with pepper and bake for 20 mins. Heat the oven to 200C/fan 180C/gas 6. Remove the clingfilm, sprinkle with parmesan and bake for 40 minutes, or until bubbling, golden, and piping hot in the middle when poked with a skewer. Lightly cook 150g fine green beans in a small pan of boiling water for 3-4 mins, then run under cold water. Large aubergine/ eggplant: 1 (sliced into rounds 1cm thick) Minced garlic: 2 cloves. You can unsubscribe at any time. The calories would increase by 28 kcals. Scatter over half the torn basil and season well with pepper. Where originally the aubergine was fried, I bake mine and get an even better greaseless result. Heat the oven to 180C/fan 160C/gas 4.