Recipe

Melanzane Parmigiana

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Melanzane Parmigiana

Aubergine bake with mozzarella, hard cheese and sliced tomatoes, served with Swiss chard salad.




Ingredients to serve 2

  • 2 x aubergines – cut into cubes (1cm)
  • ½ x onion – peel & chop
  • 3g x thyme – pick off leaves & chop
  • 125ml x passata sauce
  • 1 tsp x mixed herbs
  • 1½ x tomatoes
  • ½ tsp x chilli flakes (optional)
  • 15g x hard cheese – grate finely
  • 40g x grated mozzarella
  • ¼ cup x panko breadcrumbs
  • ½ tbsp x white wine vinegar
  • ½ tsp x Dijon mustard
  • ½ sachet x honey
  • 2 tbsp x olive oil (from your pantry – for the salad)
  • 100g x Swiss chard – slice into ribbons (½ cm)
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)
  • tin foil (from your pantry)

Ingredients to serve 4

  • 4 x aubergines – cut into cubes (1cm)
  • 1 x onion – peel & chop
  • 5g x thyme – pick off leaves & chop
  • 250ml x passata sauce
  • 2 tsp x mixed herbs
  • 3 x tomatoes
  • 1 tsp x chilli flakes (optional)
  • 30g x hard cheese – grate finely
  • 80g x grated mozzarella
  • ½ cup x panko breadcrumbs
  • 1 tbsp x white wine vinegar
  • 1 tsp x Dijon mustard
  • 1 sachet x honey
  • 4 tbsp x olive oil (from your pantry – for the salad)
  • 200g x Swiss chard – slice into ribbons (½ cm)
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Aubergines: Place the aubergine cubes on a tin foil lined baking tray with a drizzle of olive oil. Season with salt and pepper and cook for 15 minutes until golden. When they are done, remove them from the oven and turn the heat up to 250°C.

Step 3

Tomatoes: Slice half (1cm) and dice the rest (1cm).

Step 4

Aubergine mix: Place a large pan on medium-high heat, add a drizzle of olive oil and cook the onion with a little salt for 5 minutes. Add the thyme, the passata sauce and the mixed herbs with the DICED tomatoes and chilli flakes (optional) and cook for 7 minutes until the sauce thickens. Then mix in the roasted aubergines.

Step 5

Aubergine bake: Transfer the aubergine mix from the pan into a casserole dish and top with the SLICED tomato. Sprinkle over the grated mozzarella, hard cheese and panko breadcrumbs and add a crack of black pepper. Drizzle with olive oil, then place the casserole dish in the oven and bake for 10-15 minutes until the cheese melts and turns golden.

Step 6

Swiss chard salad: In a bowl, mix together the white wine vinegar, honey, Dijon mustard and olive oil. Dress the Swiss chard salad with the dressing.

Step 7

Serve the aubergine bake with the Swiss chard salad on the side.