Skillet Aubergine Parmesan

 I love skillet type of meals . . .  one dish affairs that you can cook and bake all in one skillet.     This Aubergine (Eggplant) Parmesan is a real favourite of ours.  It's a meatless dish . . .  just the aubergines, cheese and a delicious sauce in this one.  It is also a bit lower in calories also as there is no breading and frying involved. The fact that there is no breading also makes it gluten free for those of you who are into that sort of thing.

 You start off by creating a delicious tomato sauce  . . .  using tinned chopped tomatoes, garlic, herbs, etc.   and while that is cooking down, you slice your aubergines, season them, drizzle with olive oil and roast them in the oven until they are just beginning to soften and turn golden brown on the edges. 

The roasted aubergine and tomato sauce are layered in a deep skillet, along with lots of grated cheese and then baked in the oven until the whole dish is meltingly, oozingly, deliciously melded into something quite, quite  irresistible.  I served it with some spaghetti for myself,  and the Toddster had his with potatoes.   You can lead a horse to water  . . .  but you can't always make him drink.   This really is delicious people.  I hope you will give it a go.

  

*Skillet Aubergine Parmesan*

Serves 4

Printable Recipe

This is a delicious and easy version of the much beloved casserole.  There is no  frying so it is a tiny bit healthier, or at least I like to think it is. 

2 TBS olive oil

3 cloves of garlic minced

1 tsp dried oregano

1 tsp dried thyme

1 tsp ground paprika

1 tsp parsle flakes

1/4 tsp nutmeg

1/2 tsp ground sage

1/2 tsp salt

1 TBS balsamic vinegar

1 tsp sugar

120ml  vegetable stock (1/2 cup)

2 (400g) tins of chopped tomatoes in tomato juice (2 14-oz tins, undrained)

You will also need:

2 medium aubergines (also known as Eggplants)

olive oil

180g of grated Parmesan Cheese (1 cup)

130g of grated  four cheese mix (1 cup)

 Heat the olive oil in a saucepan.   Add the garlic.  Saute for several minutes until very fragrant.  Add all of the herbs, spices and salt.  Cook for a further minute then stir in the tomatoes, stock, vinegar, and sugar.   Bring to a boil, then reduce to a very low simmer.  Cover and allow to simmer for 35 to 40 minutes.


Preheat the oven to 190*C/375*F/ gas mark 5.  Wipe the aubergine with a damp cloth and trim both ends off.  Cut into 1/2 inch slices.   Have ready a very large baking tray (or two smaller ones)  Drizzle the aubergine on both sides with olive oil and season with salt and pepper. Place in a single layer on the baking tray (s).  Roast in the heated oven for 30 minutes, flipping them over after fifteen minutes.  Remove them from the oven and increase the oven temperature to 200*C/400*F/ gas mark 6.
 

Spoon one fourth of the tomato sauce on the bottom of a medium sized oven safe skillet.  Layer on half of the aubergine slices.   Spread with another fourth of the sauce and sprinkle with 1/3 the cheese.  Top with another fourth of the sauce.  Top with the remaining aubergine slices, then the remainder of the sauce and the cheese.   Bake in the preheated oven on a centre rack for 35 to 40 minutes until the cheese is golden brown and the sauce is bubbly.


If desired serve with additional cheese, and plenty of crusty bread.

This is really, really good, and if you use low fat cheese, it needn't even be that unhealthy. I always use whole wheat pasta which I love.  The Aubergine Parm and pasta together with a salad on the side make for a delicious meal!  Bon Appetit!