Aubergine Parmigiana Bake
Aubergine Parmigiana Bake
Serves 6
This is a Guest Recipe from Katie and Giancarol Caldesi's excellent "The Diabetes Weight-Loss Cookbook", which is packed full of wonderful recipes, many of which we have tried and loved.
I decided to go with a much simpler way of presenting this dish as it is possible to create individual show-stopping portions which look too beautiful for words, but being a family kitchen cook - this worked better for me! We decided to pair this with Roasted Cauliflower Couscous - a marriage made in heaven!
Ingredients
For the Aubergine Parmigiana:
2 x 125g / 4½oz balls buffalo mozzarella, torn into pieces
Extra virgin olive oil, to grease the tray and brush the aubergines
3 large aubergines, or 4-5 smaller ones, cut into 1 cm thick slices
1 jar Passata of Tomatoes
12 broad Basil leaves
25g / 1oz Parmesan, finely grated
25g / 1oz smoked Provola cheese or smoked Cheddar, cut into small chunks
Salt and Freshly Ground Black Pepper
For the Cauliflower Couscous:
1 extra large or two medium Cauliflower, retaining florets only.
Olive Oil
Seasoning
AND THIS IS WHAT YOU DO.....
For the Aubergine Parmigiana:
For the Cauliflower Couscous: