14 October 2014

Melanzane Parmigiana (aubergine)! #misskveggie


Over the last few month's I have been finding my feet with more vegetable based dishes.

This has to be one of my favourites to make and eat, which you can serve as a side dish or as a main event. Aubergine can be quite oily so you have to be careful when baking or frying try to use oil sparingly.

What you need - Serves 2 as a main dish or 4 as a side dish
1 aubergine (sliced 1/2 cm thick)
1 large onion (finely chopped)
olive oil (for light frying)
fresh mozzarella cheese
passata / chopped tomatoes
Sundried tomato paste
dried mixed herbs
parmesan cheese

Create! 
1. Pan fry each slice of aubergine with a drizzle of oil until golden brown set to one side






2. Separately soften the chopped onion
3. Blend the chopped tomatoes, passata, tablespoon of sundried tomato paste, mixed herbs and the soften onion




4. Cover the bottom of your oven proof dish with some of the homemade tomato sauce
5. Layer with 50% of the pre cooked aubergine slices
6. Slice the fresh mozzarella and scatter some (to taste) over the aubergine
7. Repeat steps 4, 5, 6 and complete with step 4.
8. Sprinkle with thinly shaved parmesan cheese



9. Place in a hot oven (180c) for up to 30 minutes
10. Serve with a yummy rocket salad (Miss S does an amazing one with tiny tomberries)



YUM!

This one is for you Nicola S!


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