Gluten free melanzane alla parmigiana

What haven’t I done before?

I haven’t made this Italian dish before – it’s so delicious and therefore you should give it a go asap #fact.

Ingredient (serves 4):

3 x Large aubergines, sliced thinly lengthways and degorge (salted for 30 minutes and then rinsed)
2 x Garlic cloves, crushed
2 x 400g cans of chopped tomatoes
2 x Tbspns of tomato purée
80g x Parmesan, freshly grated
Pack of fresh basil
2 x Eggs, beaten
Olive oil
Salt and pepper


  1. Pre-heat the oven to 180 degrees Celsius. Line a couple of baking trays with greaseproof paper and spread the rinsed aubergine on the sheets. Lightly drizzle with olive oil and season with salt and pepper. Bake in an oven for about 30 minutes or until cooked.
  2. In a large pan, sauté the garlic in olive oil until brown but not burnt. Then add in the tomatoes and simmer for 8-10 minutes. Stir in the tomato purée.
  3. When the aubergines are cooked you then need to build your bake. Firstly, put a layer of aubergines in an ovenproof dish, then cover with half the tomato sauce, sprinkle half of the basil and finally half of the Parmesan. Repeat so you have 2 layers. Add salt and pepper to the beaten egg and evenly pour over the bake.
  4. Bake in the oven for 20 minutes.

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