If you’re looking for a healthy alternative to lasagne, then look no further! This dish includes layering aubergines with a vegetable sauce without the pasta sheets; so, it is low on carbs and you get a lot of your daily vegetable intake. We’ve added a desi touch to the classic Italian recipe. A bit of heat and extra flavour doesn’t do any harm right? We added garam masala and a green chilli to our Parmigiana but if you prefer to make it the real Italian way, without alterations, then you can skip this step. We didn’t have any Basil at the time but a handful of this fresh herb would also make the vegetable sauce more fragrant. Trust us on this one, this is a bake you definitely want to make!

Yields1 Serving
Total Time1 hr

 2 aubergines cut into 1cm thick rings
 1 tbsp olive oil
 2 onions, peeled and finely chopped
 2 cloves of garlic
 2 carrots, peeled and finely diced
 1 green pepper, finely diced
 2 courgettes, finely chopped
 2 400g tins chopped tomatoes
 2 tsp oregano
 1 tsp black pepper, or to taste
 1 tsp salt, or to taste
 1 tsp garam masala
 1 green chilli, finely chopped
 3 cups grated cheese (we used cheddar, as that’s what we had but the traditional recipe uses parmigiano and mozerella cheese)

1

Grill both sides of aubergine slices until brown on a high heat in the oven, and then remove to cool.

2

Then preheat the oven to 180°C whilst you make the vegetable sauce. Heat the oil in a pan and add the onions, cooking them until they are light brown. Add garlic and again cook until light brown in colour.

3

Add all vegetables and cook them for 15-20 minutes, stirring frequently to ensure they don’t stick to the pan.

4

Mix in the tinned tomatoes, oregano, seasoning, garam masala and green chilli and let this cook for a further 10 minutes.

5

Spread the vegetable sauce into an ovenproof dish, then begin to layer aubergine slices, and pour more sauce on top. Repeat until ingredients are finished, ideally with a bit of sauce on top layer and sprinkle cheese on top.

6

Cook in the oven for 30 minutes until golden. Remove from oven and serve!

Ingredients

 2 aubergines cut into 1cm thick rings
 1 tbsp olive oil
 2 onions, peeled and finely chopped
 2 cloves of garlic
 2 carrots, peeled and finely diced
 1 green pepper, finely diced
 2 courgettes, finely chopped
 2 400g tins chopped tomatoes
 2 tsp oregano
 1 tsp black pepper, or to taste
 1 tsp salt, or to taste
 1 tsp garam masala
 1 green chilli, finely chopped
 3 cups grated cheese (we used cheddar, as that’s what we had but the traditional recipe uses parmigiano and mozerella cheese)

Directions

1

Grill both sides of aubergine slices until brown on a high heat in the oven, and then remove to cool.

2

Then preheat the oven to 180°C whilst you make the vegetable sauce. Heat the oil in a pan and add the onions, cooking them until they are light brown. Add garlic and again cook until light brown in colour.

3

Add all vegetables and cook them for 15-20 minutes, stirring frequently to ensure they don’t stick to the pan.

4

Mix in the tinned tomatoes, oregano, seasoning, garam masala and green chilli and let this cook for a further 10 minutes.

5

Spread the vegetable sauce into an ovenproof dish, then begin to layer aubergine slices, and pour more sauce on top. Repeat until ingredients are finished, ideally with a bit of sauce on top layer and sprinkle cheese on top.

6

Cook in the oven for 30 minutes until golden. Remove from oven and serve!

Parmigiana
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