Aubergine parmigiana

Name: Aubergine parmigiana
Yield: 4
Ingredients: 2 aubergines; olive oil; 2 teaspoons dried orgeano; 2 small red onions; 500 g tomato passata; 200 g mature Cheddar cheese grated; ½ a round lettuce

Cheddar, oregano & crispy lettuce

Serves 4

DifficultyNot too tricky

Vegetables

£1 Wonders

By Miguel Barclay

Tap For Method

Ingredients

2 aubergines
olive oil
2 teaspoons dried orgeano
2 small red onions
500 g tomato passata
200 g mature Cheddar cheese , grated
½ a round lettuce

Tap For Method

£1 or less per portion recipes were calculated using costs from an average of four UK supermarkets in September 2022. FIND OUT MORE

Buy ingredients online (below) is brought to you by Whisk.com

£1 Wonders

By Miguel Barclay

Tap For Ingredients

Method

Trim and slice the aubergines lengthways into 1cm-thick pieces and place in a large mixing bowl. Drizzle with olive oil, season with salt, pepper and 1 teaspoon of dried oregano and toss together to coat the slices evenly.
Heat a deep 24cm ovenproof frying pan and fry the aubergine for approximately 3 minutes on each side, or until they develop a bit of colour. Set the aubergine aside, and don’t wash the mixing bowl as you will use this later.
Very finely slice the onions and fry in a little oil for 3 to 5 minutes, or until they colour. Remove from the pan.
Using the same ovenproof pan, spread one third of the aubergine on the base (be careful – it will be hot), followed by one third of the onions, then spoon over one third of the passata. Season with salt, pepper, the remaining dried oregano and scatter over a handful of grated Cheddar, then repeat with two more layers, finishing the final layer with extra cheese.
Cook in the oven at 180°C/350°F/gas 4 for 25 to 30 minutes, or until golden.
Break the lettuce leaves into the reserved mixing bowl (it should still have a coating of olive oil and seasoning from the aubergines). Toss to lightly season the leaves and serve with the parmigiana.

£1 Wonders

By Miguel Barclay