Aubergine Parm

Ingredients for Aubergine Parm

• 2 tablespoons olive oil

• 1 large aubergine

• 1 teaspoon sea salt

• 2 large eggs

• 110g ground almonds

• 1/4 cup grated Parmesan cheese

• 1 teaspoon dried basil

• 1 teaspoon paprika

• 1 teaspoon garlic powder

• 1 teaspoon dried oregano

• 725ml tomato sauce

• 240ml shredded mozzarella cheese

Preheat the oven to 204°C. Grease a baking sheet with the oil and set aside.

Remove the stem end from the aubergine and slice the aubergine into 1/2-inch rounds. Salt them thoroughly and set on a clean kitchen towel. Leave for 15 to 20 minutes, to draw out the moisture.

Meanwhile, whisk the eggs in a small bowl or pie dish and set aside.

In another bowl or pie dish, whisk together the almonds, Parmesan cheese, basil, paprika, garlic, and oregano. Set aside.

Brush the salt from the aubergine and press the slices with a towel to draw out any excess moisture.

Dip the aubergine slices in the egg mixture, then in the almond mixture, and transfer to a baking sheet.

Bake for 15 to 20 minutes, then turn carefully, and continue to bake until golden brown and crispy

Spoon the tomato sauce onto the baking sheet (around and on top of the aubergine) and top each round with the mozzarella cheese.

Return to the oven and bake for 5 to 10 minutes, until the sauce is hot and the cheese has melted. Serve immediately.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.