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Aubergine parmigiana with crispy breadcrumbs
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Total Time:
35 minutes
Simplified Eggplant and Zucchini Parmigiana - A quick and delicious twist on the classic Italian dish packed with flavor and nutrients to combat tiredness.
Ingredients:
  • 2 small courgettes
  • 1 small aubergine
  • 1 bunch of fresh basil 15g
  • 1 clove of garlic
  • olive oil
  • 1 x 400 g tin of tomatoes
  • 75 g mozzarella cheese
  • 50 g dried breadcrumbs
  • 10 g Parmesan cheese
  • 1 lemon
  • extra virgin olive oil
  • 50 g rocket
Instructions:
  • Preheat the grill to high and place a large tray close to the heat. Trim the courgettes and aubergine, slice lengthways into ½ cm pieces, and season with sea salt. Set aside. Pick basil leaves and chop stalks. Peel and chop garlic. Heat ½ tbsp olive oil in a saucepan, cook garlic and basil stalks, add half the tomatoes and water, simmer until saucy. Rinse, dry courgettes and aubergine, toss with 1 ½ tbsp olive oil. Grill veggies on the tray until browned, about 10 minutes. Season sauce, pour over veggies, add basil leaves, mix. Top with mozzarella, breadcrumbs, and Parmesan. Grill until cheese melts. Mix lemon juice, olive oil, seasoning, and rocket. Serve parmigiana with rocket on the side.

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