Aubergine Parmagiana

The following is a very easy and cheap recipe to make with the added bonus that it is delicious!  Great gluten-free alternative to lasagne.  I’ve noticed that it also seems quite a good dish if I’m coming down with a cold.

 

Ingredients:

 

2 large aubergines chopped into thin round discs from the bottom up,

olive oil,

tomato and basil sauce, or a few large fresh chopped tomatoes and basil to make into a sauce yourself,

cheddar cheese (grated),

parmasan cheese (grated),

herbs:  ie. thyme, oregano, rosemary

 

Method:

 

After chopping the aubergines, place the discs on an oiled baking or pizza tray.  Brush the surfaces of the aubergine with a little more oil and scatter your choice of herbs on top.  Bake in fan oven at 240 celsius for 10 minutes.

Spread some of the tomato sauce in the bottom of a pyrex baking dish.  Place some of the aubergine discs on top, and then scatter with cheeses.  Continue to layer in this way until you end with the last of the cheeses.  Sprinkle herbs on top.  Bake again for another 10-15 minutes.

Enjoy with brown rice or quinoa, and/or green salad.

 

 

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