Aubergine and Borlotti Parmigiana
Hearty roasted aubergines, rich tomato-borlotti sauce, and creamy white cheese make this comforting Parmigiana perfect for midweek dinners or weekend lunches.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at ameliasandy.com.
Ingredients
- 3 medium aubergines
- 1 white onion
- 1 clove garlic
- 400 g chopped tomatoes (tin)
- 400 g borlotti beans (tin)
- 1 tsp mixed herbs
- 80 g butter (or plant based alternative)
- 60 g plain flour
- 200 ml oat milk
- 120 g cheese
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