Eggplant and Chickpea Parmigiana
Author: Caroline Trickey from Healthy Home Cafe
Prep time:
Cook time:
Total time:
Serves: 6
- 3 large eggplants, sliced length ways in 5 mm-thick slices
- salt, pepper
- 2-3 tablespoons extra virgin olive oil
- 2 x 500 gram jars of pasta sauce
- 2 x 400 gram tins chickpeas, drained and rinsed
- 3 tablespoons freshly grated Parmesan cheese or vegan cheese
- Start by salting the eggplant (okay, this bit isn't absolutely necessary, but it reduces the oil required when cooking the eggplant):
- Sprinkle salt over eggplant and leave for at least 20 minutes.
- Then rinse and set aside to dry, or pat dry.
- Heat oven to 200 degrees C and line 3-4 oven trays with grease-proof paper.
- Place eggplant slices in a single layer on prepared oven trays.
- Brush each slice with some olive oil. Season with pepper and bake 20 to 25 minutes, until soft and golden brown.
- Now, its time to put the parmigiana together....
- Layer eggplant slices over the base of baking dish.
- Pour over half a jar of pasta sauce and sprinkle evenly with chickpeas.
- Layer more eggplant slices over the top, spread the other half of the jar of pasta sauce over.
- Repeat with one more layer of eggplant, then pasta sauce and chickpeas.
- Then one more layer of eggplant and ending up with remaining pasta sauce on the top.
- Sprinkle with cheese and bake in the oven for 25-30 minutes or until golden on top.
- Remove from oven and allow to sit for 10 mins before slicing.
- Serve with salad or steamed greens
Recipe by Healthy Home Cafe at https://healthyhomecafe.com/2017/10/06/eggplant-andchickpea-parmigiana/
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