Jo Seagar Recipes
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Recommended from the store
Aubergine & Capsicum Parmigiana
Ingredients
- 4 large red capsicums
- olive oil spray
- 3 large aubergines
- 1 batch rich tomato sauce, or if in a rush use canned tomato paste
- 2 cups grated tasty cheese
- ½ cup finely grated parmesan
- freshly ground black pepper
Method
Quarter, core and deseed the capsicums. Spray the skin side with oil and grill or place on BBQ for 5 – 6 minutes until the skin chars. Place in a plastic bag, seal and cool. When cool, rub the skins off.
Cut the aubergine length ways into thick slices. Spray with oil then trill or BBQ for 6 – 8 minutes each side. Cool.
Preheat oven to 200°C. Spray a 20 x 30 cm lasagna dish with non-stick baking spray. Spoon a quarter of the tomato sauce inot the base of the dish. Layer the capsicum and aubergine slices and the tasty cheese… with lots of freshly ground black pepper. Finish with the parmesan cheese and another grind of pepper. Bake for 35 – 40 minutes until golden brown. Serve immediately or store in the fridge to reheat later. Serve with a green salad and crusty bread.
