Delicious layers of aubergine with tomato, onions and Parmesan.
This aubergine lasagne, or parmigiana is a delicious alternative to the traditional ragu based lasagne. You can throw in any leftover veges from the fridge too.
Preheat the oven t o 200°C/400°F/gas mark 6.
Steam the whole aubergines in a colander over a pan of simmering water for 30 minutes, then halve, scoop out and roughly chop the flesh.
Meanwhile, peel and finely slice the garlic and pick the thyme leaves.
Heat the olive oil in a large frying pan over a medium heat, add the garlic, thyme and aubergine, then crumble over the chilli and cook for 10 minutes.
Tip in the tomatoes, breaking them up with a spoon, then add the balsamic vinegar.
Add most of the basil leaves, then bring to the boil and simmer for 10 minutes, or until the sauce has thickened and reduced, then taste and season to perfection with sea salt and black pepper.
Grate the Parmesan and half the Cheddar, roughly slicing the remaining Cheddar.
To layer up, spread a layer of tomato sauce across the base of an ovenproof dish. Sprinkle lightly with grated cheese, cover with a layer of lasagne sheet, then repeat the layers twice more. Finish with a layer of sauce, sprinkle
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