Individual aubergine pesto Parmigiana
Aubergine Parmigiana is usually made in a big dish with layers of fried aubergines, tomato sauce and cheese. These individual versions are made with roasted aubergine halves and have less then 10 minutes of hands-on cooking time.
- Total:
Ingredients
- 2aubergines
- olive oil, for cooking
- 75g of Sacla' Char-Grilled Aubergine & Roasted Garlic Pesto
- 75g of passata
- 125g of mozzarella cheese
- 25g of Parmesan
- fresh basil, to garnish
- salt
- freshly ground black pepper
Instructions
Step 1
Preheat the oven to 180°C/fan 160°C/gas mark 4Step 2
Halve the aubergines and score the flesh with a small, sharp knife. Place the aubergine halves on a baking tray, cut-side up, and brush with olive oil. Season with salt and pepper. Roast for 35 minutes till tender and brownedStep 3
Take the roast aubergine halves out of the oven and let them cool for a few minutes, then scoop out the aubergine flesh, leaving a ½ cm-thick shell in the aubergine skins. Add the roasted aubergine flesh to a mixing bowl and spoon in the aubergine pesto and the passata. Gently stir to mix. Spoon the aubergine and pesto back into the aubergine skinsStep 4
Drain and tear the mozzarella into small pieces. Finely grate the Parmesan. Top the aubergines with the mozzarella and Parmesan. Return to the oven and bake for 25-30 minutes till golden brownStep 5
Serve the roasted aubergines garnished with basil leaves. These are delicious served with a peppery green salad or a side of spaghetti tossed with marinara sauce