Baked Aubergine Parmigiana

By Teresa on 12 June 2007 | Viewed 2638 times

Ingredients

3 Aubuergines (Eggplant)
Olive Oil
3 Medium Onions
3 Cloves Garlic, minced
2 x 450g Tinned Tomatoes
1t Dried Oregano
Sea Salt
6 Free Range Eggs
55g Parmesan Cheese, Grated
Coarsley Ground Black Pepper

Method

Preheat oven to 180oC. Wash and cut the aubergines into 1cm slices. Saute in olive oil on both sides until golden. Set aside. Slice the onions into 1/2cm rings and saute in olive oil on both sides until golden and set aside. To make the sauce, saute the garlic in olive oil for a few seconds. Drain the tomatoes and set the liquid aside. Chop the tomatoes finely and add to the garlic. Mix in the dried oregano and a pinch of salt. Bring to the boil, lower the heat and simmer for 10 mins. Allow the sauce to cool slightly. Beat the eggs and mix into the sauce. Drain any excess liquid from the sauteed aubergines. Place half of the sliced aubergines and half of the sliced onions in a deep, 28cm rectangular ovenproof dish. Top with half of the sauce mixture and sprinkle with half of the parmesan. Repeat and season with a little pepper. Bake in the centre of the oven for 50-60 minutes or until set.

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