VegBox Recipes

Melanzane Parmigiano

Parmesan-baked aubergine. Simply delicious. If you're one of the many who's not convinced by the humble aubergine, I suggest you give this one a go.

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

Fry the garlic and onion in the olive oil for five minutes until soft.

Add the tinned tomatoes, 200ml of water, a little salt, sugar and dried chilli to taste.

Simmer for ten minutes or so and blend to a fine puree.

For the main dish

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.
Dust the slices with flour and fry them. There's no need to overcook them at this stage - they're going into the over too.
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.
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.
Put the dish in the oven at 180°C (350°F) for about 20-30 minutes.

Serve with a green salad and some crusty bread.

Time From Cupboard-To-Table

45 minutes, most of which is baking time.

Notes & Variations on Melanzane Parmigiano

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