By now, you know I’m all about quick and easy cooking, so Jamie’s eggplant parmigiana is one of my favourite dishes lately. There’s just a few key ingredients which ensure you’ll be able to cook your family a delicious dinner. Let’s see how to get this yummyness done:
- 3 large aubergines/eggplants
- 5 large tomatoes
- 200 g tomato sauce
- 1/2 garlic
- 1 onion
- 3 hadfuls parmesan, freshly grated
- 1 teaspoon oregano
- 1 handful basil
- sea salt
- ground pepper
- olive oil
Cut the aubergines into 1 cm slices and grill them on both sides.
Meanwhile, add a bit of olive oil to a pan. Add the thin cut onion, garlic, oregano and cook for 10 minutes until the onion is soft.
Separately, cut the tomatoes into thin pieces, then add them to the onion-garlic mix. After 5 minutes, add the tomato sauce (preferably homemade), put a lid on and let them all cook for another 10 minutes. When the sauce is reduced, season with salt, pepper and basil and it’s done.
Get yourself an oven dish and start layering: a thin layer of tomato sauce, a thin layer of parmesan and a layer of grilled aubergines. Repeat the layers, finnishing with tomato sauce and parmesan, then cook it for 30 minutes at 190 degrees Celsius.
And that’s it! Bon appetit!
Photos via my Pinterest!