The way I made this was ludicrously easy and if you wanna get reeeeeeal technical, the picture you just saw wasn't actually Aubergine Parmigiana but more like Aubergine Cheddar Cheese. THAT BEING SAID, it was delicious and right now we can’t be fussy with ingredients - you have to do what you have to do right?!
1 x medium sized aubergine
12 x basil leaves
2 x cups of grated Parmesan cheese
2 x tablespoons of tomato puree
2 x tablespoons of olive oil
1 x garlic clove (or 1 tablespoon of garlic powder)
1 x teaspoon of chilli flakes (optional)
Pre-head the oven to 180 degrees.
Wash the aubergine and slice it in half length ways.
If you want, feel free to scoop out some of the middle flesh of the aubergine to create a little dip, however this is an optional step.
Put the 2 halves in the microwave for 3 minutes.
Whilst you are waiting, chop the garlic into fine slices.
Once the aubergine has cooled down, rub each half in 1 tablespoon of olive oil and lay.
On the fleshy side of the aubergine, spread out 1 tablespoon of tomato puree on each half and equally distribute the garlic onto each half.
Place 4 basil leaves on each half on top and cover each half with one cup of Parmesan cheese (or whichever cheese you have) - the more cheese the better!
Transfer to an oven proof dish and bake for 15 minutes.
Carefully remove from the oven and add 2 extra basil leaves and chilli flakes (optional) on each half for extra flavour.
It’s super easy and feel free to use which ever kinda cheese you have at home and need to get rid of.