Aubergine Parmigiana (V)
Recipe Image:
Introduction:
A classic Italian vegetarian dish - Melanzane alla Parmigiana - that the whole family will love.
Preparation:
You will need an oven-proof lasagne or a 25-15cm rectangular dish.
Ingredients:
3 large firm aubergines
olive oil
1 onion, peeled and finely chopped
3 cloves of garlic, peeled and finely sliced
1 heaped teaspoon dried oregano
2 x 400g tins plum tomatoes (or 1kg fresh ripe tomatoes)
2 x 125g balls of buffalo mozzarella
sea salt and freshly ground black pepper
handful of fresh basil
85g freshly grated Parmesan cheese (or vegetarian alternative)
Method:
- Remove the stalks from the aubergines, slice them up into 1cm thick slices.
- Add a tsp of olive oil into a large pot on a medium heat. Add the onion, garlic and dried oregano and cook for 10 minutes, until the onion and garlic is soft.
- If using tinned tomatoes, break them up a bit. If you’re using fresh tomatoes, prick each one and put them into a big pot of boiling water for 1 minute. Remove from the pot with a slotted spoon and put them into a bowl of cold water for 30 seconds. Remove the skins and carefully squeeze out the pips and cut up the flesh.
- Add the tomato flesh or tinned tomatoes to the onion, garlic and oregano. Give the mixture a good stir, then put a lid on the pot and simmer slowly for 15 minutes.
- Heat a griddle pan (or non-stick frying pan) and add a tsp of olive oil grilling batches of the aubergines on both sides until lightly charred. As each batch is finished (about 5-7 mins), remove them to a tray with some kitchen paper and carry on grilling the rest until they’re all done.
- *NB* When griddling or frying aubergine slices, don't be tempted to add more oil as they will absorb any amount of oil instantly. As they cook, aubergines release their juices along with some of the absorbed oil.
- Preheat the oven to 190°C/375°F/gas 5.
- Once the tomato sauce is reduced and sweet, season it with salt, pepper and a handful of the fresh basil.
- Slice up the balls of mozzerella.
- Put in a small layer of the tomato sauce, then a single layer of aubergines followed by a layer of mozzerella. Repeat these layers until you’ve used all the ingredients up, finishing with a little sauce and another good sprinkling of Parmesan.
- Place the dish in the pre-heated oven and bake at for approximately half an hour until golden, crisp and bubbling at the sides.
- Serve with a green salad.
Printer-friendly version of this article
