Crunchy on the outside and comforting on the inside, baked aubergine is a flavourpacked autumn supper. Turn the end of your weekly loaf into breadcrumbs instead of buying them fresh.
Ingredients
2 aubergines
1 tsp fresh oregano, roughly chopped
Half tsp fresh basil, roughly chopped
2 large eggs
500ml tomato sauce
125g hard cheese such as Parmesan, finely grated (optional)
Olive oil
Salt & pepper
125g breadcrumbs
Suitable for Vegetarians
Instructions
1. Pre-heat oven to 190C (170C fan). Brush 2 baking sheets with oil and set aside.
2. Make breadcrumbs by cutting bread into chunks, baking in the oven until dry and golden, then blitz in a food processor (or wrap in a tea towel and smash with a rolling pin.
3. Whisk eggs in a wide, shallow bowl with 2 tablespoons of water. In another bowl, mix the breadcrumbs, parmesan and herbs; season with salt and pepper.
4. Slice aubergines into 5mm rounds (peel them if you don't like the skin), then dip the slices into the egg and cover in the breadcrumb mixture.
5. Place on baking sheets and bake until golden brown on the bottom (20-25 minutes). Turn, and continue baking until browned (about 20-25 minutes more).
6. Layer the aubergine slices with tomato sauce and grated cheddar and bake in 200C (180C fan) for 15-20 minutes. Serve with roast chicken, pasta or some fresh, crusty bread.
You can get all of the ingredients here: www.farmdrop.co.uk
Cheesy Baked Aubergines
Tagged in Food And Drink Lifestyle Recipes