Skillet Aubergine Parmesan

 I love skillet type of meals . . .  one dish affairs that you can cook and bake all in one skillet.     This Aubergine (Eggplant) Parmesan is a real favourite of ours.  It’s a meatless dish . . .  just the aubergines, cheese and a delicious sauce in this one.  It is also a bit lower in calories also as there is no breading and frying involved. The fact that there is no breading also makes it gluten free for those of you who are into that sort of thing.

130g of grated  four cheese mix (1 cup)

 Heat the olive oil in a saucepan.   Add the garlic.  Saute for several minutes until very fragrant.  Add all of the herbs, spices and salt.  Cook for a further minute then stir in the tomatoes, stock, vinegar, and sugar.   Bring to a boil, then reduce to a very low simmer.  Cover and allow to simmer for 35 to 40 minutes.

Preheat the oven to 190*C/375*F/ gas mark 5.  Wipe the aubergine with a damp cloth and trim both ends off.  Cut into 1/2 inch slices.   Have ready a very large baking tray (or two smaller ones)  Drizzle the aubergine on both sides with olive oil and season with salt and pepper. Place in a single layer on the baking tray (s).  Roast in the heated oven for 30 minutes, flipping them over after fifteen minutes.  Remove them from the oven and increase the oven temperature to 200*C/400*F/ gas mark 6.
 

Spoon one third of the tomato sauce on the bottom of a medium sized oven safe skillet.  Layer on half of the aubergine slices.   Spread with another third of the sauce and sprinkle with 1/3 the cheese.  Top with another third of the sauce.  Top with the remaining aubergine slices, then the remainder of the sauce and the cheese.   Bake in the preheated oven on a centre rack for 35 to 40 minutes until the cheese is golden brown and the sauce is bubbly.

If desired serve with additional cheese, and plenty of crusty bread.

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