Erica’s Aubergine Parmigiana Lasagna

Tue, 30 September 2025

Erica’s Aubergine Parmigiana Lasagna

Takes 50mins

Makes 4- 6 portions(can be put into smaller dishes for future)

Ingredients:

· 2 aubergines, sliced into ½ inch thick discs

· 2 cans chopped tomatoes

· 2 balls of buffalo mozzarella

· 1 large white onion, cubed

· 4 cloves of garlic, chopped

· 1tbls tomato purée

· 1/2 tbls balsamic vinegar

· 1/2 tbls honey

· Pinch chilli flakes

· Salt & Pepper

· 6-8 sheets fresh lasagna (use more for hard ones)

· 2 Sour Cream or creme fraiche

· Small bunch fresh basil

· 50g Parmesan & sml bunch basil to garnish

· Salad and crusty bread and too much butter to serve!

 

Method:

1. Pre-heat oven to 200C. Fry the onions on a medium heat for 10mins. You want them clear with a little colour; this makes them so sweet with more depth of flavour.

2. Add the garlic to onions and cook for a further few minutes; make sure the garlic doesn't go brown as it can get very bitter.

3. Pour in the two cans of tomatoes and bring up the heat.

4. Add tomato purée, honey, balsamic, chilli flakes, salt & pepper.

5. Once it starts to bubble you can bring the heat back down and leave it on a slow simmer for 10-20 minutes!! Again this is where you get more flavour!

6. While the sauce is simmering away, drizzle the olive oil on your sliced aubergines and season.

7. Fry aubergines on a dry hot pan or place them on a flat baking tray and bake for 10-12mins each side at 200C. Allow them to colour on each side. Colour on your aubergines is important here and you want all the sponge white parts to be gone.

8. Remove the mozzarella from the water and cut it into slices (about 20 pieces) Sprinkle with salt and allow the excess water to drain away a little.

9. Mix the tubs of sour cream (I love the tartness), with some chopped basil and grated parmesan. Loosen a little with water.

10.In an oven proof dish, pour a third of the tomato sauce sauce and layer your Aubergine, sour cream, mozzarella and lasagna sheets on top. Repeat and finish with a final layer of cream and cheese on top.

11.Bake at 200C for 20minutes.

12. Grate a ridiculous amount of Parmesan on top.Serve bubbling with lots of buttered white bread.

13.Garnish with fresh basil.

 

Tip: If you wish to freeze this dish, I would recommend layering it up into your individual dishes or large dish when all ingredients are cold. Cover and freeze. Either allow it to defrost and cook as instructed or cook from frozen for 35mins at 200C