Crunchy on the outside and comforting on the inside, baked aubergine is a flavour-packed autumn supper. Turn the end of your weekly loaf into breadcrumbs instead of buying them fresh.
What You’ll Need:
- 2 aubergines
- 1 tsp fresh oregano, roughly chopped
- ½ 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
What To Do:
- Pre-heat oven to 190C (170C fan). Brush 2 baking sheets with oil and set aside
- 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
- 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
- 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.
- 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)
- 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 the ingredients from Farmdrop here: www.farmdrop.co.uk