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Parmigiana

October 13, 2016 by Sara 5 Comments

On a short visit to Rome recently, I had the most delicious Parmigiana di Melanzane in a little restaurant just by the Spanish Steps. The flavour in that moment was incredible, and I knew it would be impossible to recapture. But on coming home I was inspired to have a go, and try to recreate it’s essence. As ever, I couldn’t resist making a few tweaks to put my own stamp on it.

Parmigiana is all about the happy marriage of tomatoes, parmesan and aubergines, but why not sneak in some grilled courgettes and pointed red peppers too?  This could only add to the colour and taste of Italy.

Aubergines, peppers and courgette parmigiana

5.0 from 1 reviews
Italian Style Parmigiana
 
Print
Cook time
45 mins
Total time
45 mins
 
Grilled Aubergines,courgettes and red peppers layered and baked in a rich tomato sauce with mozzarella and parmesan.
Author: Sara
Recipe type: Aubergine Parmigiana
Cuisine: Vegetable Dish
Ingredients
  • 1 large aubergine
  • 1 large courgette
  • 1 pointed sweet red pepper
  • 1 medium onion
  • 1 large garlic clove
  • 1 can organic tomatoes
  • A generous squirt of organic tomato paste
  • A sprinkle of oregano
  • Salt and pepper to taste
  • Generous dash of balsamic vinegar
  • Olive oil
  • A handle of fresh basil
  • 1 ball of mozzarella
  • 50g grated parmesan
Instructions
  1. If you have a heavy skillet that can be used on top of the stove and in the oven, then this dish can be cooked in the one pan to save on the washing up!
  2. First slice the vegetables into long 1cm slices.
  3. Season them lightly and sauté them in batches, in hot olive oil on top of the stove.
  4. Remove the slices when they have turned a nice golden brown on both sides. Keep them to one side.
  5. Now make a basic tomato sauce by frying the chopped garlic and onions in a little more olive oil, Then add the chopped tomatoes, balsamic vinegar, tomato puree and seasoning.
  6. Bring it up to a brisk bubbling heat, and then turn it down and simmer for 15 mins.
  7. When the sauce as reduced down, taste it and adjust the seasoning if necessary.
  8. Now either in the original skillet or in a medium sized ovenware dish, layer the vegetables, sauce, and parmesan lasagne style, saving the mozzarella and some of the parmesan for the very top.
  9. Bake in a medium hot oven for 25 mins or until golden brown and bubbling.
3.2.2929

Aubergine Parmigiana with courgettes and red peppers

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Filed Under: Dinner, Recipes, Vegetables Tagged With: Italian style, Side dish, Vegetarian

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Comments

  1. Lorelai @ Life With Lorelai says

    August 11, 2015 at 7:36 am

    Oh, doesn’t that look delicious…YUM! Thanks for sharing at the #HomeMattersParty – we love partying with you! Hope to see you next Friday — when we are have a VERY SPECIAL PARTY! Don’t miss it… 🙂

    ~Lorelai
    Life With Lorelai

    Reply
  2. Miz Helen says

    March 22, 2015 at 10:14 pm

    I can’t wait to try this our family will just love it! Your post is awesome and thank you so much for sharing it with Full Plate Thursday.
    Happy Spring!
    Miz Helen

    Reply
  3. Pinky says

    March 18, 2015 at 12:05 am

    OH my goodness, those veggies look delicious!

    Reply
  4. Bonnie says

    March 10, 2015 at 6:32 pm

    YUM. I will definitely be trying this!

    Reply
    • Sara says

      March 10, 2015 at 6:35 pm

      It’s very tasty!! Thanks for stopping by 🙂

      Reply

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Hi, I’m Sara

Welcome to Whole Food Home where I'll be sharing whole food, homemade recipes with a few all important healthy treats too to make every day seem special. And watch out for my DIY natural beauty tips and easy gift ideas - all pure and simple.
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