Aubergine (Eggplant) Parmesan

22 Nov

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!

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8 Responses to “Aubergine (Eggplant) Parmesan”

  1. I Live in a Frying Pan November 22, 2011 at 10:18 am #

    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.

  2. Angie C November 22, 2011 at 10:54 am #

    Thanks…loving the idea of this in a sandwich,,,,,!

  3. Devina Divecha November 22, 2011 at 8:41 pm #

    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!

    • Angie C November 22, 2011 at 9:04 pm #

      Thanks Devina…am chuckling away…smother it with cheese and you are good to go!

      • libby anderson July 22, 2012 at 11:05 am #

        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.

      • Divalicious July 22, 2012 at 7:49 pm #

        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!) ;)

  4. libby anderson July 25, 2012 at 3:26 pm #

    had enough over for lunch today and we both agreed it was better for the keeping.

    • Divalicious July 25, 2012 at 8:34 pm #

      I totally agree…is much better the next day cold!

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