Name: Aubergine Feta Parmigiana
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Cuisine: Mediterranean
Ingredients: 500g (17.6oz) tomato, sliced; 2 large aubergines, thinly sliced; 400g (14oz) canned tomato; 6 tbsp extra virgin olive oil; 1 tsp Celtic/ sea salt; 6 cloves of minced garlic; 1 large onion, thinly sliced; 150g (5.3oz) feta cheese, crumbled

Aubergine Feta Parmigiana

Prep Time: 15 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 45 minutes

A delicious, mediterranean style Parmagiana that can be eaten as a vegetarian mains with sourdough bread or is perfect as a vegetable side dish

Ingredients

500g (17.6oz) tomato, sliced
2 large aubergines, thinly sliced
400g (14oz) canned tomato
6 tbsp extra virgin olive oil
1 tsp Celtic/ sea salt
6 cloves of minced garlic
1 large onion, thinly sliced
150g (5.3oz) feta cheese, crumbled

Instructions

Preheat the oven to 180C/350F degrees fan (or 200C/390F normal setting)
In a large oven tray, layer half of the sliced tomatoes, salt, onion, garlic, aubergine, olive oil and canned tomato mixture, then repeat this a second time.
Bake for 1 hour and 15 minutes, then add the crumbled feta and bake for another 15 minutes and then remove from the oven and serve.

Notes

This is a delicious dish that can either be enjoyed on its own, as part of a mezze, served with sourdough bread or as a side dish accompanying a meat dish. Tomatoes are packed with phytochemicals such as lycopene, which is beneficial for the cardiovascular system by reducing cholesterol, and is anti-cancer in nature, particularly protecting against prostate cancer or benign hyperplastic prostate enlargement.

Lyopene is a natural DHT inhibitor, which has been linked to male-patterend baldness and prostate enlargement. Olive oil, which is used throughout Mediterranean area, is a mono-unsaturated fat that helps reduce inflammation, acts as an antioxidant, is anti-cancer in nature and protects the cardiovascular system by reducing cholesterol.

Approximate micronutrient information per serving:

Vitamins

B1 (Thiamine) - 0.5mg (43%)

B2 (Riboflavin) - 0.2mg (22%)

B3 (Niacin) - 2mg (14%)

B5 (Pantothenic Acid) - 0.5mg (9%)

B6 (Pyridoxine) - 0.4mg (29%)

B12 (Cobalamin) - 0.3µg (13%)

Folate - 45.9µg (11%)

Vitamin A - 63µg (9%)

Vitamin C - 19mg (25%)

Vitamin D - 3IU (1%)

Vitamin E - 2.8mg (19%)

Vitamin K - 17.5µg (19%)

Minerals

Calcium - 136mg (14%)

Copper - 0.2mg (20%)

Iron - 1.2mg (7%)

Magnesium - 37.7mg (12%)

Manganese - 0.4mg (21%)

Phosphorus - 123mg (18%)

Potassium - 508mg (20%)

Selenium - 3.7µg (7%)

Sodium - 569mg (38%)

Zinc - 1mg (12%)

% RDI based on an adult female

Nutrition Information:

Yield: 8 Serving Size: 338g (12oz)
Amount Per Serving: Calories: 236 kcalTotal Fat: 14.8gNet Carbohydrates: 16gFiber: 6gProtein: 5.3g

Aubergine Feta Parmigiana