AUBERGINE PARMIGIANA RECIPE

aubergine grate parmigiana tomato

 

First things first: remove the stalks from the aubergines, slice them up into half cm thick slices, and put to one side.

Place the the aubergines on a baking tray with baking paper and drizzle with olive oil and a sprinkle of black pepper.

Place the tray in the oven and bake at 190°C/375°F/gas 5 for 15 minutes till slightly golden.

When roasted enough, remove them from the oven. Get yourself an earthenware type dish (25 x 12–15cm) or another baking tray.

Put in a small layer of tomato sauce, then a thin scattering of grate cheeze, followed by a single layer of aubergines and a leaf of basil (optional) .

Repeat these layers until you’ve used all the ingredients up, finishing with a little sauce and another good sprinkling of Grate Cheese.

You can also toss some breadcrumbs in olive oil with a little freshly chopped oregano and sprinkle them on top of the cheeze. 

Place the dish in the oven and bake at 190°C/375°F/gas 5 for 15 minutes until golden, crisp and bubbly. It’s best eaten straight away, but it can also be served cold.

You can use the same method substituting courgettes or squash for the aubergines – both are delicious.

But do try making it with aubergines – you’ll love it!

 


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