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Parmesan Aubergines (Parmigana Di Melanzane)

Dec 31, 2012   //   by . Recipe section Recipes  //  No Comments

Classic Italian dish and a great way to serve Aubergines (eggplant). This can be served as a side dish or main.

Parmesan Aubergines (Parmigana Di Melanzane)

Winter 2012 379

By Grigor Published: December 31, 2012

  • Makes: one casserole dishes worth (6 Servings)
  • Prep: 15 mins
  • Cook: 30 mins
  • Ready In: 1 hr 45 mins

Classic Italian dish and a great way to serve Aubergines (eggplant). This can be served as a side dish or main.

Ingredients

Instructions

  1. Place the Aubergines slices in a colander, sprinkle with salt and leave to drain for about 60 minutes.
  2. Meanwhile add 2-3 tbsps. Of the olive oil to a saucepan and add the onion, garlic and oregano. Cook until softened
  3. Then add the tinned tomatoes, breaking them up with a wooden spoon and 4-5 basil leaves. Stir well put on the lid and simmer slowly for 15 mins.
  4. In the meantime grill the Aubergines in article pan until they are slightly charred on both sides. Do this in batches and set aside on a plate as they are done. When the tomato sauce is reduced, season carefully and add a swig of the vinegar. If too chunky use a hand blender to purée the mix.
  5. In an earthenware dish spoon a little of the tomato sauce onto the bottom then arrange a slightly overlapping layer of Aubergines slices on top. Sprinkle with a little of the parmesan, cover with a few slices of mozzarella and sprinkle a few basil leaves on top. Continue making layers with these ingredients until they are finished. The final layer should be a little sauce with and a good sprinkling of parmesan.
  6. Toss the breadcrumbs in olive oil with the fresh chopped oregano and deposit over the parmesan along with torn chunks of the buffalo mozzarella. Place the dish in a pre-heated oven at 190oC for 30 minutes until golden and bubbly. Best eaten straight out the oven but also very good served cold.

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