AUBERGINE PARMIGIANA
THIS UTTERLY DELICIOUS BAKE IS PERFECT FOR FEEDING THE FAMILY.
MEDITERRANEAN LUNCHES
Layers of chargrilled aubergine, slow cooked tomato sauce, fresh mozzarella and nutty parmesan. Lighter than lasagne but no less satisfying. Serve with a peppery rocket salad.
INGREDIENTS
- 3 LARGE AUBERGINES SLICED THICKLY
- 1 ONION, PEELED AND CHOPPED
- 1 TSP CRUSHED GARLIC
- 400G CHOPPED TOMATOES
- 500G PASSATA
- 150G PARMESAN
- 300G MOZZARELLA
- SMALL HANDFUL OF FRESH OREGANO, CHOPPED
- OLIVE OIL
- PINCH OF SEA SALT
- PINCH OF BLACK PEPPER
TO SERVE
- ROCKET & ITALIAN SALAD LEAVES
- FRESH BASIL
HOW TO MAKE AUBERGINE PARMIGIANA
- DRIZZLE A LITTLE OLIVE OIL ONTO THE AUBERGINE SLICES AND CHARGRILL IN A HOT PAN. SET ASIDE TO PREPARE THE TOMATO SAUCE.
- SOFTEN THE ONION AND GARLIC IN A PAN WITH A LITTLE OLIVE OIL. ADD THE CHOPPED TOMATOES, PASSATA, SEASONING & OREGANO. ALLOW TO SIMMER FOR AT LEAST AN HOUR UNTIL THICKENED.
- PRE-HEAT THE OVEN TO 200°C
- IN A MEDIUM SIZED ROASTING TIN, SPREAD A LITTLE OF THE TOMATO SAUCE INTO THE BOTTOM. ARRANGE A LAYER OF AUBERGINE SLICES AND TOP WITH A HANDFUL OF GRATED PARMESAN AND SOME TORN MOZZARELLA.
- BAKE FOR 30 MINUTES UNTIL PIPING HOT AND GOLDEN.
- SERVE WITH A TWISTED BELLINI AND A PEPPERY ROCKET SALAD.
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