This recipe Aubergine parmigiana for Mama is from the award winning Munch – Seasonal cookbook for baby and family

The Munch – Seasonal cookbook for baby and family is the perfect book for a new mother or a mother with little ones.  It has many easy seasonal recipes for the whole family with a portion of the recipe for a baby.  It is full of useful information about feeding babies, kids, allergies and more.  It is not only useful but fun due to each recipe being named after a popular pre school book.  It is useful, beautiful and green.

Aubergine parmigiana for Mama

This is a classic aubergine parmigiana, a recipe from nonorthern Italy where Anna’s husbands’ extended family is from.

This recipe is for the whole family, and babies from 8 months onwards could enjoy this.

Aubergine parmigiana recipe for Mama
 
Author:
Ingredients
  • 3 large aubergines
  • 1 Tbsp olive oil
  • 1 onion, diced
  • 1 crushed clove garlic
  • 1 tsp dried oregano
  • 800g tinned whole tomatoes with liquid,
  • or 1 kg fresh tomatoes, chopped
  • Pinch of salt and pepper
  • 1 tsp wine vinegar
  • 1 large handful of fresh basil
  • ½ cup parmesan cheese, grated
  • ½ cup breadcrumbs
  • 1 cup grated cheddar cheese
Instructions
  1. Remove stalks from aubergines and slice into 1-cm-thick rounds.
  2. Heat the olive oil in large pan, add the onion, garlic, and dried oregano, and cook 10 minutes. Add the tomatoes and stir. Put a lid on the pan and simmer slowly for 15 minutes.
  3. Grill the aubergines on both sides on a grilling rack.
  4. Once the tomato sauce is reduced and sweet, season with salt, pepper, wine vinegar, and basil.
  5. In a large baking dish, spread a small layer of tomato sauce, parmesan, and aubergine. Repeat layers until all of the mixture has been used.
  6. Then sprinkle with grated cheese and breadcrumbs that have been lightly coated in olive oil. Bake at 190 C for 30 minutes until golden, crispy, and bubbly.
  7. Depending on your baby’s age, you may have to puree.
Mummy to three small boys

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