Aubergine parmigiana recipe
Aubergine parmigiana recipe from NanaFord |
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Ingredients2 large auberginesSalt 150ml olive oil 1 onion (peeled and roughly chopped) 1 large garlic clove (peeled and crushed) 450g tomatoes 1 tbsp tomato purée 2 tbsp red or white wine or vinegar 2 tbsp fresh basil (chopped) Pinch sugar Freshly ground black pepper 2x120g Italian Mozzarella cheese (sliced) 50 g Parmesan cheese (grated) |
Handy HintSuperb for a buffet or family gathering. |
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Method1. Slice the aubergines thinly, then place in a colander, sprinkling each layer with salt. Place a plate on top then leave to degorge for 30 minutes.2. Heat two tablespoons of oil in a heavy based saucepan. 3. Add the onion and fry gently until soft. 4. Add the tomatoes and tomato puree and fry gently until the juices flow from the tomatoes, stirring constantly to help break them up. 5. Add the wine or vinegar, basil, sugar, salt and pepper to taste, stir well to mix. Simmer covered for 20minutes. 6. Rinse the aubergines until cold running water then pat dry with paper towel. Fry aubergines on each side in a single layer until golden. 7. Remove and drain on a paper towel. Continue until all the aubergines are cooked. 8. Liquidise the tomato sauce in a food processor, then sieve to remove the seeds and skins. 9. Pour a thin layer of the tomato sauce over the base of an overproof dish, cover with a layer of aubergine, then a layer of mozzarella cheese and a sprinkling of parmesan. 10. Repeat these layers until all the ingredients are used finishing with a thick layer of parmesan. 11. Place in a preheated oven 200c and cook for 40 minutes until golden brown and bubbling. Serve hot or cold with a green salad. | |||||||||||||||||||
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