Aubergine parmigiana recipe
 Donal's aubergine parmigiana is so easy to make and tastes wonderful. It's simpler than a lasagne and lighter, too. The tomato sauce can be doubled and frozen for another easy dinner. Each serving provides 390 kcal, 20g protein, 14g carbohydrate (of which 13g sugars), 24g fat (of which 11g saturates), 6.5g fibre and 1.3g salt. 2 large aubergines, sliced into thin slices about a 5mm/¼in thick2 tbsp olive oil100g/3½oz ricotta100g/3½oz Parmesan, grated (or alternative vegetarian hard cheese)100g/3½oz mozzarella, sliced sea salt and freshly ground black pepper 2 large aubergines, sliced into thin slices about a 5mm/¼in thick 2 tbsp olive oil 100g/3½oz ricotta 100g/3½oz Parmesan, grated (or alternative vegetarian hard cheese) 100g/3½oz mozzarella, sliced sea salt and freshly ground black pepper 2 garlic cloves, finely chopped1 red onion, finely choppeda good splash olive oil2 x 400g tins chopped tomatoes 2 tsp dried oregano 125ml/4fl oz red wine 2 garlic cloves, finely chopped 1 red onion, finely chopped a good splash olive oil 2 x 400g tins chopped tomatoes 2 tsp dried oregano 125ml/4fl oz red wine Method Brush the aubergine slices with olive oil on both sides to coat. Heat a griddle pan and cook the aubergines for a couple of minutes on both sides until lightly browned. Set aside while you get on with the tomato sauce.Heat a large frying pan. Fry the garlic and onion with a little oil until soft. Add the chopped tomatoes, oregano and wine. Simmer for about 15 minutes, or until the sauce thickens.Preheat the oven to 220C/200C Fan/Gas 7.In a medium-sized roasting tin, spread a little tomato sauce over the bottom of the tin. Add a layer of aubergine slices and spread another layer of tomato sauce on top.Spread half the ricotta on the top and sprinkle with Parmesan, salt and pepper. Continue to repeat the layers until all the aubergine is used. Finish with a layer of mozzarella slices topped with a final sprinkle of Parmesan. Bake for 25 minutes.Serve the parmigiana hot with a green salad alongside. This dish reheats well if you have any leftovers. Brush the aubergine slices with olive oil on both sides to coat. Heat a griddle pan and cook the aubergines for a couple of minutes on both sides until lightly browned. Set aside while you get on with the tomato sauce. Brush the aubergine slices with olive oil on both sides to coat. Heat a griddle pan and cook the aubergines for a couple of minutes on both sides until lightly browned. Set aside while you get on with the tomato sauce. Heat a large frying pan. Fry the garlic and onion with a little oil until soft. Add the chopped tomatoes, oregano and wine. Simmer for about 15 minutes, or until the sauce thickens. Heat a large frying pan. Fry the garlic and onion with a little oil until soft. Add the chopped tomatoes, oregano and wine. Simmer for about 15 minutes, or until the sauce thickens. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. In a medium-sized roasting tin, spread a little tomato sauce over the bottom of the tin. Add a layer of aubergine slices and spread another layer of tomato sauce on top. In a medium-sized roasting tin, spread a little tomato sauce over the bottom of the tin. Add a layer of aubergine slices and spread another layer of tomato sauce on top. Spread half the ricotta on the top and sprinkle with Parmesan, salt and pepper. Continue to repeat the layers until all the aubergine is used. Finish with a layer of mozzarella slices topped with a final sprinkle of Parmesan. Bake for 25 minutes. Spread half the ricotta on the top and sprinkle with Parmesan, salt and pepper. Continue to repeat the layers until all the aubergine is used. Finish with a layer of mozzarella slices topped with a final sprinkle of Parmesan. Bake for 25 minutes. Serve the parmigiana hot with a green salad alongside. This dish reheats well if you have any leftovers. Serve the parmigiana hot with a green salad alongside. This dish reheats well if you have any leftovers. Recipe tips If cooking for vegetarians, just make sure the cheese is free from animal rennet. You can freeze this dish for up to a month.