One of the most traditional and popular uses for aubergine is parmigiana. Pieces are crumbed with parmesan, fried until crisp and browned on top. Here, I have added fresh fish to the traditional tomato and cheese sauce, and made plenty so it makes a substantial meal that only requires a side salad. This is one of those great dishes that can be prepared ahead of time and then popped in the oven 30 minutes before serving.
Ingredients
| 1 | Aubergine, sliced in 1cm rounds (Main) |
| 1 | Egg, whisked with a little salt and pepper |
| 1 ¼ cups | Breadcrumbs, use ¼ cup mixed with ½ cup parmesan and ½ cup chopped parsley for the crumb topping |
| 1 drizzle | Oil |
| 500 g | White fish fillets, cut into pieces (Main) |
| 1 cup | Tomato pasta sauce |
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Directions
- Preheat an oven to 180C.
- Dip the aubergine rounds in egg and then breadcrumbs, covering them completely. Heat ¼ cm oil in a frying pan and cook the aubergine in batches for 3 or 4 minutes each side until cooked through and lightly browned.
- Lie the aubergine on the base of a baking dish. Place the pieces of fish on top of the aubergine rounds. Pour over the pasta sauce and sprinkle with the crumb mixture.
- Bake in the oven for 30 minutes until golden and the fish is cooked through.
- Serve with a side salad.
