Malanzane alla Parmigina: Gluten Free Recipes

A scrumptious veggie bake filled with cheesy aubergine goodness

This delcious recipe, is a delicious vegetarian  option. But I don’t like to think of it as ‘vegetarian’ just as full of vegetables! I made this recipe while at home last week, I know that its my Mam’s favourite thing to order at Italian restaurants, so it was supposed to be a surprise for her when she came in form work (it didn’t turn out that way, as the lack of meat caused a wrath of fury to erupt from my Dad). Anyway….ignore all Dads, it delcious!

This recipe is actually a slight adaptation, I love courgettes, so I added in a layer too, as should you!

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{serves 6-8}

(or 3 and one Dad)

Ingredients

1 large aubergine

1 large courgette

Salt and Pepper

olive oil

1 onion, peeled and chopped

2 cloves of garlic, peeled and chopped

Oregano

Basil

1 pepper, diced quite small

2 tins of chopped tomatoes

parmesan cheese

25g of butter

25g of gluten free flour

600ml of milk

gluten free cracker crumbs

grated mozzarella  (and any other cheese you fancy)

 

Method

Preheat the oven to 180 degrees Celsius. 

Chop up the aubergine and courgettes into slices and fry on a each side in a griddle pan until lightly charred, seasoning each slice with salt and pepper. Once all slices are done, pop on a plate and leave to one side.

Fry the onions and garlic until soft and add in the peppers, oregano and basil. Reduce the heat and add in the chopped tomatoes. Season to taste. Turn off and leave to one side

Make a white sauce: add the butter and flour into a clean pan, and stir into a paste, cook for a couple of  minutes. Take of the heat and gradually stir in the milk until the sauce is thick and creamy. Leave to one side. 

Its time to layer! Get a large baking dish, and add a little tomato sauce to the bottom. Then add cover the whole dish in a layer of courgettes, some tomato sauce and a sprinkle of parmesan cheese. Then cover the whole dish in a layer of aubergine, more sauce and sprinkle some parmesan cheese. At this point that was all of the vegetables gone, the dish was quite wide, but repeated again if needed. Then add the white sauce to the top and more parmesan cheese. Then add the cracker crumbs and mozzarella (and whatever cheese you have left) to the top.

Bake in the oven for around 35 minutes, until the top is crispy and its bubbling all the way through.

Serve with salad and some small roast potatoes cooked with salt, pepper, garlic and rosemary.

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Gluten Free Restaurant Review: Leon

Leon isn’t really a restaurant, it’s more of a fast food place. But it’s really really lovely, a good selection of wholesome food at a great price. What’s more, it superbly labelled for the GF’s, WF’S, DF’s, V’s and Ve’s … Continue reading

New Range of Free From Food at the University of Leicester

Congratulations to the University of Leicester for becoming the first Coeliac UK accredited university! Leading the free from way for many other Universities too.

After munching on piles of free samples, available today in the Students Union, I learned about the new range of Free From foods available at Nourish and 1923.

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Gluten Free, Dairy Free, Vegetarian and Vegan. There is a delicious sandwich with your name on it!

I’m really impressed with the effort put in by the catering staff, who have all received training in dietary requirements.

As well as sandwiches, there are also salad boxes and cereal bowls, all at a very reasonable price!

I can personally recommend them (I did try them all) and the chilli cheese was was delicious!

They are available from today in the Students Union.

A big thank you to the Dietary Requirements Society of Leicester who started the ball rolling to make all this possible!

Happy Munching!