Aubergine Parmigiana With Cannellini Beans
Aubergine Parmigiana With Cannellini Beans
If you are having people over for dinner. This is your new recipe to make. There are some cheats to make it as quick and fuss-free as possible. The only thing that takes some effort is the aubergine. It can be made the day before and cooked when needed. Cheesy and a nice new way to add beans to the format. Let me know what you think of this.
Looking for more veggie recipes? Check out my others here.
Serves 8
Ingredients:
For the aubergines:
3 medium aubergines, sliced lengthways (1cm thick)
1.5 tsp garlic powder
1 tbsp dried oregano
Salt + pepper
5 tbsp extra virgin olive oil
For the tomato filling:
3tbsp extra virgin olive oil
4 garlic cloves, thinly sliced
440g cherry tomatoes, halved
1 tbsp dried oregano
500g cannellini beans
230g good quality tomato paste
280g good quality tomato sauce
150g breadcrumbs
2 large balls mozzarella
Bunch fresh basil
80g grana padano, grated
For the aubergines, lay aubergine on paper towel and salt them. Leave for 10mins. Dab away water and place on tray with baking paper. Sprinkle over oregano, garlic powder, pepper and olive oil. Place into preheated 200C degree oven for 20 mins. Turning them over half way.
While they roast, star with the filling! Set a large saucepan to a medium to high heat and add olive oil followed by garlic. Simmer for 2mins before adding in tomato halves, oregano, salt and pepper. Mix and cover for 7mins. Break up tomatoes with a spoon and add the rest of the ingredients except the tomato sauce. Take off heat!
Spread 1/3 tomato base in a large 30cm by 25cm baking dish, top with a few spoons tomato sauce, basil leaves, grated cheese, 1/3 torn mozzarella and pepper. Top with a layer of aubergine slices. Continue like this until you have 3 layers. They don’t need to be perfect! Top with cheese, breadcrumbs and salt and pepper.
Bake for 30mins at 190C degrees until cooked through and bubbling. Rest for 5mins before serving!
Watch me make the recipe here!