One-pan Dinners Aubergine Parmigiana

• porsjoner: Serves 2 as a meal or 4

Ingredienser

2 eggplants, sliced thinly (no thicker than 1cm) hasselback style (see instructions below)

1 small jar pesto (store-bought or homemade)

2 cups grated mozzarella cheese

1 can crushed tomatoes (400g)

1/2 can of water (use the empty tomato can to measure)

Salt, pepper, and chilli flakes (to taste)

Optional: 1/2 cup breadcrumbs (for topping)

Fremgangsmåte

Preheat your oven to 170°C fan-forced.

Slice the eggplants hasselback-style. Place each eggplant on a cutting board and, using a sharp knife, make thin, evenly spaced cuts along the length of the eggplant, stopping just short of cutting all the way through. This creates pockets where you can stuff the pesto.

Pour the crushed tomatoes directly into the bottom of a large ovenproof baking dish.

Add half a can of water (use the empty tomato can to measure) into the dish with the tomatoes. Stir to combine, then season the mixture with salt, pepper, and chilli flakes to taste.

Spread a thin layer of pesto between the slices of each hasselback eggplant, making sure the pesto fills the cuts without spilling over.

Arrange the pesto-filled eggplants on top of the seasoned tomato mixture in the baking dish, fanning them out slightly so they sit comfortably.

Sprinkle the grated mozzarella evenly over the tops of the eggplants. If you're using breadcrumbs, sprinkle them over the mozzarella for a crunchy topping. Place a lid on top.

Place the dish in the oven and bake for 45 minutes, then remove the lid and bake for another 20-25 mins or until the eggplants are tender and the cheese is golden and bubbling. The tomato sauce should be simmering, and the mozzarella should be nicely browned. If using breadcrumbs, they should be lightly toasted.

Remove the dish from the oven and let it rest for a few minutes before serving.

Garnish with extra pesto or fresh basil, if desired.

Tips:

**Extra flavour:** Add a sprinkle of Parmesan or vegan Parmesan cheese along with the mozzarella for added richness.

**Spice it up:** Increase the chilli flakes if you prefer more heat, or add a pinch of dried chilli to the tomato sauce.

**Vegan option:** Use plant-based mozzarella to make this dish dairy-free.