Love this dish!
This is my 200th post! To celebrate this I am posting one of my favourite recipes. This is just delicious warm and is gorgeous cold too and is my idea of perfect comfort food. I actually prefer this cold with a salad…it seems better cold or at room temperature. The aubergines are fried first in almond flour to keep it gluten free too! I also make this with courgettes (zucchini) but that will be another post! I sometimes use different cheese, the goats cheese gives it a nice flavour here, but this dish is equally as nice with Cheddar Cheese. Cheesy, tomato and aubergine…yum!
INGREDIENTS
2 aubergines (eggplants)
1 tspn salt
2 cups almond flour
1 egg (beaten)
1/4 cup olive oil (you may need more for frying)
1 tspn oregano, dried
1 serving of tomato sauce
2 cups goats cheese, crumbled or cut into slices
1 cup Parmesan cheese, grated
METHOD
- Peel the skins from the aubergine (eggplant) and slice lengthways. Sprinkle them with 1/2 of the salt and sit in a colander for about 15 minutes to draw out the bitter juices.
- Wash the slices and pat dry with kitchen towl.
- Combine the almond flour, 1/2 of the salt and the oregano in a bowl.
- Dip the aubergine (eggplant) slices into the beaten egg, then into the almond flour mix.
- Heat the oil in a frying pan on a medium heat.
- Gently fry the aubergine (eggplant) on both sides until golden brown. Repeat for all slices.
- Preheat the oven to 200C/400F degrees.
- In a baking dish, put a layer of tomato sauce on the bottom, then place a layer of aubergine (eggplant) slices on top.
- Add a layer of goats cheese and Parmesan cheese.
- Repeat all the layers until you are left with a final layer of cheese.
- Bake in the oven for about 15-20 minutes.
- Eat and enjoy!
Congratulations on your 200th post!! And no better way to celebrate it with eggplant parmigiano…used to love this dish in the US, plain or even stuffed in a sandwich (so much for gluten-free!). Would love to try the goat cheese version too at some point.
Thanks…loving the idea of this in a sandwich,,,,,!
I absolutely despise aubergines. So HOW have you managed to make me crave this one!? I think it’s the cheese haha. Congrats on the 200th!
Thanks Devina…am chuckling away…smother it with cheese and you are good to go!
I made this for lunch today and it was great. I added cheese sauce made with cream butter and mozarella. Also a bit of feta crumbled in between layers.. Yum yum
Your recipes are so inspiring and I really look forward to trying loads more. You must spend hours inventing and cooking and to share with others is a joy indeed.
ooh, that sounds delicious Libby! I am just so delighted you enjoy my recipes…makes it all worthwhile! (as well as a happy husband with the constant plates of new food!)
had enough over for lunch today and we both agreed it was better for the keeping.
I totally agree…is much better the next day cold!