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AUBERGINE PARM

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Our Wicked Healthy take on one of our favorite Italian classics: Aubergine Parmesan.

We’re using our Wicked Awesome Cheeze Sauce from earlier this week to spread over our aubergines before we cover them in bread crumbs and add the toppings.

  • Yield: 2 1x

Ingredients

Scale

for the breading

  • 1 C or 125 grams breadcrumbs
  • 1 bunch flat-leaf parsley, stems removed, minced
  • pinch each salt and pepper
  • 1 t oregano
  • 1/2 t garlic granules

for the eggplant

  • 1 medium aubergine sliced in half, then scored with a checkerboard pattern
  • 1 medium tomato, cut in half, then sliced
  • 2 servings of pasta, cooked
  • 1 C (250 ml) marinara sauce, divided

for garnish

  • drizzle olive oil
  • few leaves of parsley

Instructions

  1. Preheat oven to 400°F/200°C.
  2. Combine all five breading ingredients together in a small bowl, then transfer to a flat plate.
  3. Top each aubergine slice with a tablespoon of the Cheezy Sauce, squeezing the eggplant gently to allow the sauce to absorb into the scoring.
  4. Place one aubergine slice, cheezy side down, onto the breadcrumbs to coat. Repeat with other aubergine.
  5. Place breaded aubergines, breaded side up, into cast-iron skillet. Top each aubergine slices with three teaspoons of Cheezy Sauce dollops. Top with tomato slices to look pretty.
  6. Place into oven and bake until aubergine is easily pierced with a fork all the way through and the Cheezy Sauce is browned about 20-25 minutes.
  7. Distribute cooked pasta between two bowls, and top with the marinara sauce. Place baked aubergine on top.
  8. To serve, drizzle with olive oil, and garnish with a few leaves of parsley.

Find it online: https://wickedkitchen.com/aubergine-parm/

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