This vegetarian classic is inspired by the crisp pizzas of Rome, topped with tender roasted aubergine, rich tomato sauce, plenty of mozzarella and Italian hard cheese.
Prep Time
35 min
Cuisine
Italian
Use within
3-4 days
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 200°C/ 180°C (fan)/ 390°F/ Gas 6
Boil half a kettle
Trim the green stalks from the aubergine[s] and cut it in half lengthways, then finely slice
2
Add the sliced aubergine (use baking paper to avoid it sticking) to a baking tray and add a generous drizzle of olive oil
Season generously with salt and give everything a good mix up
Put the tray in the oven for 15 min or until the aubergine has softened
3
Meanwhile, peel and finely chop (or grate) the garlic
Chop the baby plum tomatoes in half
4
Heat a pot with a generous drizzle of olive oil over a medium heat
Once hot, add the chopped garlic and chopped plum tomatoes with a pinch of salt and cook for 4-5 min or until they've fully broken down
Add the dried oregano, tomato paste, a pinch of sugar and 50ml [75ml]boiled water and cook for 2 min or until thickened – this is your tomato pizza sauce
5
Drain and pat the mozzarella dry with kitchen paper (squeeze as much liquid out as you can!)
Tear the drained mozzarella into rough, bite-sized pieces
Pick the basil leaves from the stalks
6
Remove the softened aubergine from the baking tray and add the pizza bases
Divide the tomato pizza sauce between the pizza bases and spread it evenly all over them
7
Top the pizza bases with the torn mozzarella, softened aubergine and basil leaves
Sprinkle over the grated Italian hard cheese and season with a generous grind of pepper
Put the tray in the oven for 15 min or until golden and crispy – these are your aubergine parmigiana pizzas
Wash the rocket and pat it dry kitchen paper
8
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