Eggplant Parmesan
Eggplant Parmesan is a dish that serves four people. To prepare it, start by slicing three large aubergines lengthways into 1.5 cm thick slices and brushing them with olive oil. Toast these slices in a panini press or griddle pan. Meanwhile, make the tomato sauce by sautéing diced onion and thinly sliced garlic in olive oil, then adding chopped tomatoes, oregano, and optional chilli flakes. Simmer until thickened. Preheat the oven to 180°C/350°F/Gas 4. Prepare the béchamel sauce by melting butter, adding flour to create a paste, then gradually whisking in milk until thickened. Stir in puréed beans and beaten egg. Layer the grilled aubergines, tomato sauce, Parmesan, and mozzarella in a lasagne dish, repeating . Top with béchamel sauce and remaining cheese. Bake for 45 minutes . Serve with fresh basil leaves.
- 3 large Aubergines
- 3 tbsp Olive Oil
- 80 g Parmesan, shaved
- 150 g Mozzarella
- Large handful of fresh basil leaves, to serve
- Sea salt and freshly ground black pepper
- 1 tbsp Olive Oil
- 1 Onion, peeled and diced
- 2 Garlic Cloves, peeled and thinly sliced
- 2 x 400 g tins of Chopped Tomatoes
- 1 tbsp Dried Oregano
- A pinch of dried chilli flakes (optional)
- 50 g Butter
- 50 g Chickpea (besan or gram) flour or plain wheat flour
- 400 ml Milk
- 400 g tin of Cannellini Beans or chickpeas rinsed and Puréed (to help create a smoother purée you can add 2 tbsp milk or water)
- 1 Egg, lightly beaten
- Prepare Aubergines:
Start by cutting the tops off the aubergines and slicing them lengthways into 1.5 cm thick slices. Brush the slices with olive oil.
- Toast Aubergines:
Toast the aubergine slices in batches using a panini press or griddle pan until they are golden brown on the outside and tender inside.
- Make Tomato Sauce:
In a frying pan over medium heat, sauté diced onion and thinly sliced garlic in olive oil until softened. Add tinned tomatoes, oregano, and dried chilli, bringing the mixture to a simmer. Cook until the sauce thickens. Adjust seasoning with sugar and salt to taste.
- Preheat Oven:
Preheat the oven to 180°C/350°F/Gas 4.
- Prepare Béchamel:
In a separate saucepan over medium heat, melt butter, add flour to create a paste, and cook until light brown. Gradually whisk in milk until a lump-free white sauce forms. Stir in puréed beans, then remove from heat and mix in beaten egg and pepper.
- Layer Ingredients:
Arrange one-third of the grilled aubergines at the base of a prepared lasagne dish. Top with half of the tomato sauce, one-third of the Parmesan, and mozzarella. Repeat layering, finishing with a final layer of aubergines.
- Pour Béchamel:
Evenly pour the béchamel sauce over the top, leaving space at the dish's top as it will rise during baking. Sprinkle with remaining cheeses.
- Bake:
Bake the dish in the preheated oven for 45 minutes until golden and bubbly.
- Serve:
Garnish with fresh basil leaves before serving.
