Aubergine Parmigiana with Almonds

By Mariluna

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Colourful vegetable lasagne

Spinach, Mozzarella & Ricotta...

Ingredients

2 aubergines
200g mozzarella or smoked scamorza
4 tbsp breadcrumbs
1 tsp dried oregano
3 tablespoons grated Parmesan cheese
a clove of crushed garlic
1 egg
1 tbsp flaked almonds
1 tsp of basil pesto
Vegetable stock
Olive oil
Butter
Coarse salt and pepper

Details

servings 6
Level of difficulty Average
Preparation time 120mins
Cooking time 30mins
Cost Average budget

Preparation

Step 1

Wash the aubergines, remove the stalk and cut into slices. Sprinkle with salt and leave in layers in a colander for 30 minutes.

Rinse them in cold water, then pat dry with paper towel.

Step 2

Pour the crumbs into a shallow dish, mix with chopped garlic, 2 tablespoons of Parmesan and dried oregano. In another bowl beat the egg with tsp pesto and a drizzle of oil, dip the aubergine slices in the egg mixture and finally in the breadcrumbs / parmesan, shaking them to remove the excess. On a baking sheet covered with parchment paper, pour a small amount of olive oil and arrange aubergine slices next to each other. Brush with olive oil with a brush and put them in a preheated oven at 200 ° C. about 20 min. Turn over half cooked. Turn off the oven when aubergine are lightly colored. Leave to cool. Prepare an oven dish, place a layer of aubergine and cheese "scamorza smoked" or mozzarella, then repeat with another layer of aubergine , etc., until the end of the ingredients, ending with aubergine and grated Parmesan. Add two ladles of vegetable stock and bake at 200 ° C for 20/30 min. Small note: The preparation you can prepare in advance and keep it in the fridge overnight to bake. You can also freeze it and put in the oven at the last moment.