Individual aubergine pesto Parmigiana
Aubergine Parmigiana is usually made in a big dish with layers of fried aubergines, tomato sauce and cheese. These individual versions are made with roasted aubergine halves loaded with Sacla’ Char-Grilled Aubergine & Roasted Garlic Pesto, passata, Parmesan and mozzarella. With less than 10 minutes hands-on cooking time, you can sit back while your oven does the work.
Ingredients
Metric
Imperial
- 2 aubergines
- olive oil, for cooking
- 75g of aubergine pesto
- 75g of passata
- 125g of mozzarella cheese
- 25g of Parmesan
- fresh basil, to garnish
- salt
- freshly ground black pepper
Method
Preheat the oven to 180°C/fan 160°C/gas mark 4
Halve the aubergines and score the flesh with a small, sharp knife. Place the aubergine halves on a baking tray, cut-side up, and brush with olive oil. Season with salt and pepper. Roast for 35 minutes till tender and browned
- 2 aubergines
- olive oil, for cooking
- salt
- freshly ground black pepper
Take the roast aubergine halves out of the oven and let them cool for a few minutes, then scoop out the aubergine flesh, leaving a ½ cm-thick shell in the aubergine skins. Add the roasted aubergine flesh to a mixing bowl and spoon in the aubergine pesto and the passata. Gently stir to mix. Spoon the aubergine and pesto back into the aubergine skins
- 75g of aubergine pesto
- 75g of passata
Drain and tear the mozzarella into small pieces. Finely grate the Parmesan. Top the aubergines with the mozzarella and Parmesan. Return to the oven and bake for 25-30 minutes till golden brown
- 125g of mozzarella cheese
- 25g of Parmesan
Serve the roasted aubergines garnished with basil leaves. These are delicious served with a peppery green salad or a side of spaghetti tossed with marinara sauce
- fresh basil, to garnish
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