Aubergine Parmigiana
Discover our tasty Aubergine Parmigiana recipe, including all the info you need from start to finish. Give it a try and let us know what you think!
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Ingredients
- For the tomato sauce, see the link in the bio above (use 1/2 the quantity)
- 4 aubergines
- 50ml olive oil, plus extra for greasing
- 2 tsp dried oregano
- 1⁄2 bunch of basil, leaves picked and torn
- salt
- black pepper
- 2 x 125g balls of mozzarella or vegan alternative, torn
- 50g pecorino or vegan hard cheese, finely grated
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