Home Cooking

Aubergine Parmigiana

I felt like trying something simple today – starting from the beginning with my cooking venture. This is mainly because when I try something too complicated it goes incredibly wrong and comes out tasting of nothing.

So was this simple? I think it was but typical Noodlebrains style I skipped a few steps. I did not make my own tomato sauce and used a jar of tomato and basil bolognese sauce.

This actually turned out to be too overpowering with the taste – hmmm so next time I will make the sauce with garlic, onions, tin tomatoes and basil and see what that will taste like (I imagine nothing lol).

I managed to grill the aubergine with garlic on top without burning either – result!

And I smothered everything in cheese, though for some reason the Gouda cheese did not look like it wanted to melt. Shame on it.

Wondering if it’s the cheese or if I just needed to leave it in the oven longer.

Either way, it’s relatively tasty, I’m not 100% sure if the aubergines are cooked but it’s nice and I hope to try this again with a few corrections (cheese that melts, longer cooking time for aubergines & homemade tomato sauce).


Aubergine Parmigiana
 
Author:
Ingredients
  • 2 x Aubergines / Eggplant
  • 400g Bolognese / Tomato Sauce
  • 1 Block of Mozzarella Cheese
  • 100g Gouda Cheese
  • 3 Garlic Cloves Diced
  • Olive Oil for spreading on the Aubergine
  • Salt & Pepper for taste
Instructions
  1. Cut the Aubergines lengthways and lay out on greaseproof paper
  2. Brush them with a little olive oil, sprinkle the garlic on top and place under the grill for 5 minutes
  3. In a baking dish, start the layers with the tomato sauce, then the grilled aubergine and then the mozzarella cheese
  4. Repeat until all the Aubergine is finished then finish off by sprinkling the Gouda cheese on top
  5. Cook for 25 minutes at gas mark 180oC fan

 

 

 

 

 

 

 

 

 

 

 

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