Italian Aubergine Parmigiana

This is a tipical dish from the South of Italy. Aubergines are usually fried for this dish, but I’ll make a lighter version with grilled aubergines.

First, fun fact:
Do you know what gives aubergine its purple color?

It’s a powerful antioxidant, nasunin, that is found in the aubergine skin.

Aubergines have many other properties: not only they’re rich in fiber, they’re also a good source of potassium, vitamin B6 and B1, copper, magnesium and managese.

End of fun facts – Let’s cook!

What you need:

Two aubergines

Parmesan cheese

Mozzarella cheese

Oregano

First, slice the two aubergines lenghtways and grill them for 5 minutes.

Now assembly the parmigiana: pour a scoup of tomato passata at the bottom of an ovenproof dish.

Lay the firs layer of aubergines, then top with tomato sauce, grated Parmesan, and mozzarella.

Repeat the layers until you have 3-4 layers.

A final sprinkle of grated Parmesan, oregano and a few slices of mozzarella cheese and the Parmigiana is ready to go in the oven.

Cook for 25-30 minutes at 150°C.

Serve big portions!