Cheat's aubergine parmigiana 'steaks' recipe
Tender aubergine is topped with marinated mozzarella and tomatoes for a simple parmigiana that's rich and a real symphony of Italian flavours. Cubed bread helps give a change in texture while a drizzling of balsamic glaze helps give a tangy finish. You won't regret making this one.
See method- Serves 2
- 5 mins to prepare and 45 mins to cook
- 383 calories / serving
Ingredients
- 2 aubergines, halved lengthways
- 200g pack mozzarella & slow-roasted tomatoes
- 1 slice crusty white bread, cut into cubes
- 1 tsp balsamic glaze
- 45g watercress
Each serving contains
- Energy
- 1595kJ 383.0kcal
- Fat
- 23g
- Saturates
- 7g
- Salt
- 1.4g
- Sugars
- 12g
of the Reference intake
Carbohydrate 25.0gProtein 15.0gFibre 9.8g
Method
- Preheat the oven to gas 4, 180°C, fan 160°C. Put the aubergines, cut-side up, on a shallow baking tray. Score deeply, then drizzle with the oil from the slow-roasted tomato pack. Squish 2 tomatoes onto each aubergine half, gently massaging into the scored lines; season. Bake for 35 mins.
- Halve the mozzarella balls and arrange over the cooked aubergine halves along with the remaining tomatoes. Bake for 5 mins, then add the cubed bread to the tray around the aubergine. Bake for 5 mins more until the bread is golden and the cheese has melted. Scatter the bread over the aubergine, drizzle with the balsamic glaze and serve with the watercress.
- Cook's tip: Simply halve this recipe to serve 1. Use any remaining mozzarella and tomato mix in our Melty mozzarella and roasted tomato toast recipe
- See more Aubergine recipes
