Parmigiana di melanzane (Aubergine Parmigiana)

Parmigiana di melanzane (Aubergine Parmigiana)
 
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This recipe was uploaded
by Allora Andiamo

 
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Ingredients

Ingredients
Method
 
  • 1 quantity of tomato sauce (see link in Method below)
  • 3 med. aubergines, sliced 3/4cm thick
  • Olive oil for frying
  • 3 handfuls of grated parmesan cheese
  • 1-2 small handfuls of grated Caciocavallo cheese (or use Mozzarella)
  • 1 bunch of basil (about 25 large leaves)
  • Salt and pepper to season
First prepare the tomato sauce. You can even make the sauce a couple of days before you want to make the parmigiana..just keep it well sealed in the fridge :-)

Fresh Tomato & Basil Sauce
RECIPE : http://www.jamieoliver.com/foodwise/article-view.php?id=1883

1. Prepare the aubergines. Either fry in a non stick pan (adding a little olive oil to the pan with each batch of aubergines) or spray the slices with olive oil and cook on a hot griddle pan till golden. Sprinkle each slice with a little salt and pepper.
2. Chop the basil leaves roughly, leaving 6 - 8 leaves whole for garnishing the last layer.
3. Take a small baking dish, then cover the base with a little of the tomato sauce. Sprinkle with some of the cheeses and basil leaves. Cover with a layer of aubergines.
4. Repeat the layers twice, finishing with a layer of tomato sauce, parmesan and whole basil leaves.
5. Bake in the oven at 200C for approx 25-30 mins. Allow to rest for a few minutes before cutting.

This is lovely as a side dish, or as part of an antipasti platter.

Parmigiana di melanzane (Aubergine Parmigiana)

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alt

This recipe was uploaded by Allora Andiamo

 
 

Method


First prepare the tomato sauce. You can even make the sauce a couple of days before you want to make the parmigiana..just keep it well sealed in the fridge :-)

Fresh Tomato & Basil Sauce
RECIPE : http://www.jamieoliver.com/foodwise/article-view.php?id=1883

1. Prepare the aubergines. Either fry in a non stick pan (adding a little olive oil to the pan with each batch of aubergines) or spray the slices with olive oil and cook on a hot griddle pan till golden. Sprinkle each slice with a little salt and pepper.
2. Chop the basil leaves roughly, leaving 6 - 8 leaves whole for garnishing the last layer.
3. Take a small baking dish, then cover the base with a little of the tomato sauce. Sprinkle with some of the cheeses and basil leaves. Cover with a layer of aubergines.
4. Repeat the layers twice, finishing with a layer of tomato sauce, parmesan and whole basil leaves.
5. Bake in the oven at 200C for approx 25-30 mins. Allow to rest for a few minutes before cutting.

This is lovely as a side dish, or as part of an antipasti platter.
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