Aubergine parmigiana with salad and croutons

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Serving time

30-40 min

Cook this recipe in 6 simple steps

1. Prepare the ingredients

Preheat oven with grill mode. Peel and chop onion and garlic. Remove both ends of the aubergine. Slice aubergine in pieces of 1 cm. Thinly slice the mozzarella. Rasp the cheese. Chop the basilicum leaves. Break half the baguette in 2cm pieces, crumble the other half.

2. Grill the aubergine

Put the aubergine slices on 2 baking trays, sprinkle with 1 - 2 tablespoons olive oil and season with salt and pepper. Grill for approximately 5min in the oven until the aubergine colors. Now put the baguette pieces on top and cook for another 2 - 3 minutes. Remove from the oven, swith off the grill. Set oven on 220°C. Keep the croutons for later.

3. Cook the tomato sauce

Meanwhile, cook the onion in a large saucepan with 1 - 2 tablespoons olive oil on medium heat for 2 - 3 minutes. Add garlic and cook another 30 seconds. Add the passata, a little sugar and basil and bring the sauce to boil. Leave to simmer on low heat for approximately 5 minutes.  Season with salt and pepper.

4. Make layers

When the sauce is ready, prepare layers in an oven dish. Start with a thin layer of tomato sauce, then aubergine slices, tomato sauce, half the grated cheese, aubergine slices etc. Leave some tomato sauce for on top.

5. Bake parmigiana

Divide the remaining tomato sauce, mozzarella and grated cheese on top of the oven dish. Then sprinkle the breadcrumbs. Cook in oven for approximately 5-10min until the cheese melts.

6. Salad dressing

Meanwhile, prepare a salad dressing: mix 2 tablespoons olive oil, 1 tablespoon vinegar (balsamico), salt, pepper and a bit of sugar. Mix the salad dressing with the lettuce and add the croutons on top. Serve the parmigiana with the salad. Enjoy!

What we send

mixed salad









What you need

olive oil
black pepper

What you'll use

frying pan