Aubergine (Eggplant) Parmesan

Love this dish!

This is my 200th post!   To celebrate this I am posting one of my favourite recipes.  This is just delicious warm and is gorgeous cold too and is my idea of perfect comfort food.  I actually prefer this cold with a salad…it seems better cold or at room temperature.  The aubergines are fried first in almond flour to keep it gluten free too! I also make this with courgettes (zucchini) but that will be another post!   I sometimes use different cheese, the goats cheese gives it a nice flavour here, but this dish is equally as nice with Cheddar Cheese.   Cheesy, tomato and aubergine…yum!

INGREDIENTS

2 aubergines (eggplants)

1 tspn salt

2 cups almond flour

1 egg (beaten)

1/4 cup olive oil  (you may need more for frying)

1 tspn oregano, dried

1 serving of tomato sauce

2 cups goats cheese, crumbled or cut into slices

1 cup Parmesan cheese, grated

METHOD

  • Peel the skins from the aubergine (eggplant) and slice lengthways.  Sprinkle them with 1/2 of the salt and sit in a colander for about 15 minutes to draw out the bitter juices.
  • Wash the slices and pat dry with kitchen towl.
  • Combine the almond flour, 1/2 of the salt and the oregano in a bowl.
  • Dip the aubergine (eggplant) slices into the beaten egg, then into the almond flour mix.
  • Heat the oil in a frying pan on a medium heat.
  • Gently fry the aubergine (eggplant) on both sides until golden brown.  Repeat for all slices.

  • Preheat the oven to 200C/400F degrees.
  • In a baking dish, put a layer of tomato sauce on the bottom, then place a layer of aubergine (eggplant) slices on top.

  • Add a layer of goats cheese and Parmesan cheese.

  • Repeat all the layers until you are left with a final layer of cheese.
  • Bake in the oven for about 15-20 minutes.
  • Eat and enjoy!

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8 thoughts on “Aubergine (Eggplant) Parmesan

  1. Congratulations on your 200th post!! And no better way to celebrate it with eggplant parmigiano…used to love this dish in the US, plain or even stuffed in a sandwich (so much for gluten-free!). Would love to try the goat cheese version too at some point.

      • I made this for lunch today and it was great. I added cheese sauce made with cream butter and mozarella. Also a bit of feta crumbled in between layers.. Yum yum
        Your recipes are so inspiring and I really look forward to trying loads more. You must spend hours inventing and cooking and to share with others is a joy indeed.

      • ooh, that sounds delicious Libby! I am just so delighted you enjoy my recipes…makes it all worthwhile! (as well as a happy husband with the constant plates of new food!) ;)

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