Melanzane parmigiana

Melanzane parmigiana

snacks and sides | serves 2 as a side

Great with roasted meats or fish, this cheesy dish is just as morish with zucchini in place of aubergine.

1. Preheat the oven to 190C/gas 5. Heat a deep fryer or add a generous drizzle of olive oil to a large pan over high heat. Lightly dust the aubergine slices with
a little flour and season well. Carefully fry the aubergine, in batches, on both sides until soft and golden.
2. Lightly oil a shallow 11cm x 18cm baking dish and place a few slices of aubergine on the bottom. Spoon over a little tomato sauce followed by a few
torn basil leaves, a sprinkle of parmesan and a little mozzarella and season well. Continue to layer the ingredients, finishing with a layer of mozzarella and a good sprinkle of parmesan. Place in the hot oven and cook for about 15–20 minutes or until bubbling and golden. Garnish with a few basil leaves to serve.

Per serving 300 cals, 17.6g fat (10.8g saturated), 18g protein, 15.1g carbs, 4.2g sugars

 

Recipe Jamie's Italian
Photo Dan Jones


from Issue 17

ingredients

• Olive oil
• Flour, to coat
• 1 large (about 275g) aubergine, cut into 1cm thick slices
• 3 tbsp tomato-and-basil sauce or passata
• A handful of basil leaves
• 20g grated parmesan
• 1 ball of mozzarella, torn into small pieces

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