Aubergine Parmigiana

Hey Glams,

For some reason, for about the past week, I've been craving aubergines- isn't that the most random craving?? I finally decided to give my body what it wanted and purchased 3 aubergines. Normally I slice em up, dunk them in egg and flour then fry them, a bit like a fritter but I didn't want that this time so after flipping through many recipes I decided to make this classic Italian dish with my own spin on it! And why not document it, its been a while since Glam Chowder has seen a food recipe!

Surprise surprise, even a screen shot quality is bad on blogger!!

Not happy!

Clearly I'm no Gordon Ramsey, I don't use measurements (If I had a food channel it would be called 'cooking with no limits', thats trademarked, no stealing it!) 'cos who wants to be restricted on what you can and can't put into your food!?

I was just doing my own thing not following any recipe (this one looks good if you want the classic) and made it my own, adding in courgettes and other random stuff. Don't worry though, everything I used is listed on the left (scroll down for photos) so if you feel inspired and have a strange unexplainable aubergine craving then try out this recipe! 

Its perfect for vegetarians, or vegans-just swap the parmesan for dairy free cheese- and for a quick easy dinner dish that still looks like you put in so much work! I served mine with couscous but typically, as with all Italian dishes, it is served with pasta!

Happy eating xox

After I slice up my aubergines I like to set them out on kitchen towel like this, and shake a bit of salt on them and let it sit for a few few minutes then dab of the liquid before grilling. 

Fry the onions and garlic until a soft 

Then add in the chopped peppers

While the peppers are softening, grill the veggies on both sides in a very hot griddle with a little oil, repeat batch by batch.

Add in the herbs, and optional fresh chilli

Pour in your canned toms, and/or 

the SACLA Sauce.

Once the sauce has been simmering about 15 mins and heated all through, transfer some to an oven proof dish and begin layering, sauce, parmesan, aubergine & courgettes, repeat until the last layer (I had 2 layers).

This was my last layer of veg,

 I added more sauce,

 then the last toppings:

 parmesan, mozzarella and toasted pine nuts.

Bake in the oven at about 180 for 30 mins! Yes, its THAT easy!

Waiitt....Waiiiittttt....waiiitt.....Aaannnndddd VOILA! You're final product! Aubergine Parmigiana!