Aubergine Parmesan

Recipe from: 9/1/1992 12:00:00 AM
Ingredients 14
Servings 0
Time

Ingredients

  • 1
    onion, chopped
  • 15
    g
    butter
  • 30
    ml
    flour
  • 5
    ml
    tomato purée
  • 5
    ml
    brown sugar
  • 3
    ml
    dried origanum
  • salt and pepper
  • 410
    g
    tomatoes, chopped
  • 450
    g
    aubergines
  • 1
    egg, beaten
  • 15
    ml
    milk
  • fresh breadcrumbs
  • 75
    g
    Cheddar cheese, grated
  • 40
    g
    Parmesan cheese, grated
 

Method

 
1. Place onion and butter in a microproof dish. Cover and microwave on HIGH for 2 to 3 minutes until tender. 2. Mix flour, tomato purée, sugar, seasoning and chopped tomatoes (with juice) into the onion mixture. Microwave on HIGH for 3 to 6 minutes, stirring twice. 3. Cut the aubergines into 2 cm slices. Dip each slice into the combined egg and milk, then coat in bread crumbs. Arrange the slices in a shallow ovenproof dish. Cover loosely with greaseproof paper and microwave on HIGH for 11 to 15 minutes. 4. When cooked, cover the aubergines with Cheddar cheese and then the tomato sauce. Sprinkle with Parmesan cheese and microwave on HIGH for 1 minute. For an extra crispy top, place under a hot grill for 5 minutes until golden brown.
 

Read more on: grill  |  microwave
 

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