Dinner/ Freezer Friendly/ Lunch/ Mains/ Recipes/ Vegetarian

Mushroom, Mozzarella & Aubergine Parmigiana

This Mushroom, Mozzarella & Aubergine Parmigiana is absolutely delicious and super easy to make!

If your freezer is ready for you to fill with delicious food, this is a delicious batch cooking freezer friendly recipe that’s just perfect for making ahead. The benefits of batch cooking include saving money, wasting less food and spending more time in the evenings with your family. This way, you can always have a meal waiting for you at the end of the day.

It’s a great way to make weeknight cooking manageable. I hope you enjoy this Mushroom, Mozzarella & Aubergine Parmigiana recipe! It’s a staple in our house. I make it often to have on standby in the freezer and it’s also fabulous for entertaining.

 

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Mushroom, Mozzarella & Aubergine Parmigiana

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By Rose Serves: 4
Prep Time: 1 hour Cooking Time: 40 minutes

This Mushroom, Mozzarella & Aubergine Parmigiana is absolutely delicious and super easy to make!

Ingredients

  • 500g of aubergines
  • 500g of mushrooms
  • Salt, pepper, flour, olive oil
  • 250g of mozzarella cheese
  • 60g Parmesan
  • 150ml of your favourite jar tomato sauce – or you can make fresh, instructions below.

Instructions

1

Peel the aubergines and mushrooms, and cut them into thin slices. Salt them and put them into a colander to drain for an hour or two.

2

Dust them with flour, fry them gently in oil, and drain them on kitchen paper.

3

Put a little oil in the bottom of a roasting dish or deep cake tin. Put in a layer of the aubergines and mushrooms, and cover with thin slices of mozzarella and then the tomato sauce. Continue in this way until they’re are all used up. Cover with the grated Parmesan and sprinkle oil over the top. Cook at 180˚C (gas mark 4) for 20-30 minutes.

4

If making your own tomato sauce: Heat 6 tbsp of olive oil in a frying pan. Add several sliced cloves of garlic, depending on how garlicky you like it, and after about 30 seconds add 750g of chopped, skinned ripe tomatoes. Season with salt and pepper and leave to simmer for about 5 minutes, finish with a sprinkle of fresh basil.

Notes

Use our hashtag! We are so excited that you are making a recipe and would love to see how it turns out. Make sure to use the hashtag on social media! #MANGEONS

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7 Comments

  • Margaret Gallagher
    July 9, 2019 at 11:42 am

    Totally lush – one I’ll be trying soon

  • Glenn Hutton
    July 9, 2019 at 2:22 pm

    This looks very special! Yum!

  • Heather Haigh
    July 9, 2019 at 2:47 pm

    Lovely recipe, could easily become a regular.

  • tracyknixon
    July 10, 2019 at 7:38 am

    Looks delicious!

  • Sheena Batey
    July 12, 2019 at 4:22 pm

    Lovely and doable

  • James Travis
    July 15, 2019 at 7:07 pm

    Looks delicious

  • Heather Haigh
    August 16, 2019 at 5:03 pm

    great, fast, and tasty

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