VegBox Recipes

Aubergine Recipe: Melanzane Parmigiano

Aubergines baked in tomatoes and cheese. This vegetable dish makes a delicious italian-style supper! And it's easy to make!

Serve with salad and garlic bread, or serve as an accompaniment to meat and fish.

 
 

Ingredients

Serves 4-6

3 or 4 big aubergines
200-300g of mozzarella cheese, sliced
Grated parmesan cheese
Flour
Oil to fry
Salt
Fresh basil

For the tomato sauce

2 cloves garlic, peeled and chopped
1 small onion, peeled and finely chopped
3 tbsp extra virgin olive oil
400g tinned chopped tomatoes
1 pinch salt
1 pinch sugar
1 pinch dried red chilli flakes
 

Method

For the tomato sauce

  1. Fry the garlic and onion in the olive oil for five minutes until soft.
  2. Add the tinned tomatoes, 200ml of water, a little salt, sugar and dried chilli to taste.
  3. Simmer for ten minutes or so and blend to a fine puree.


For the main dish

  1. Cut the aubergine into slices about 1-1.5 cm thick. Salt and drain if you prefer, using the instructions on the "Aubergine" main page.
  2. Dust the sliced aubergine with flour and fry. There's no need to overcook them at this stage - they're going into the oven too.
  3. Using an oven proof dish, make a layer of aubergine slices in the bottom, then add a layer of tomato sauce, then a layer of mozzarella slices and finally grate on some Parmesan cheese and place on some whole or torn fresh basil leaves.
  4. Make as many layers as you like - 3 or 4 should be plenty. Always finish with a strong layer of Parmesan cheese, to create a delicious crust in the oven.
  5. Put the dish in the oven at 180°C (350°F) for about 20-30 minutes.


 

Time From Cupboard-To-Table

45 minutes, most of which is baking time.
 

Notes & Variations on Aubergine Recipe: Melanzane Parmigiano

 
 
 

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