Recipe: Aubergine Parmigiana
Aubergine Parmigiana/Serves 4
This is a dish that works well on a cold autumn evening.
The bold flavours supply a welcome taste of warmer climes
YOU WILL NEED:
3 tbsp rapeseed oil
3 aubergines, trimmed and cut into slices
1 onion, chopped
3 garlic cloves, finely chopped
1 cans of plum tomatoes
1 tbsp tomato purée
2 tbsp chopped fresh oregano
50g mozzarella, cut into small pieces
Handful basil leaves, roughly torn
3 tomatoes, sliced
30g Parmesan, grated
Preheat the oven to 200°C/180°C fan/gas 6.
Brush a small amount of the oil onto two large non-stick baking sheets. Place the aubergine slices in a single layer on the backing sheets and brush the tops with more oil. Season and bake for 20 minutes. Turn the slices over; brush the tops with more oil, season and pop back in the oven for 15 minutes more or until softened.
Heat the remainder of the oil in a medium-size pan and add the onions and garlic, sautéing until the onion begins to brown. Add in the canned tomatoes and puree and simmer uncovered for 10 minutes. When the mixture has thickened, add the oregano.
Place some of the tomato mixture in a shallow ovenproof dish and layer a third of the aubergine. Then, add more sauce and put half the ricotta and mozzarella over and add half the torn basil. Repeat this and finish with the final aubergine slices, sliced tomatoes, any remaining sauce and scatter over the Parmesan.
Bake for 20 minutes, until the cheese is golden.