Aubergine Parmigiana from ‘Veg’

Slice 5 medium aubergines (1.25 kg) into 3-4 mm slices, sprinkle well with salt and lay on something that allows them to shed their water and drain away. After an hour, wash off the salt, pat dry and fry in batches on a medium high hear to brown and set aside.

In a separate saucepan, fry 2 large onions and 2 large garlic cloves to soften, then combine 4 tins of plum tomatoes with 4 pinches of salt and 4 pinches of sugar, 1 bay leaf and plenty of finely ground black pepper. Cook on a medium heat for around half an hour until the mottoes have all broken down.

Grate 50g of Parmesan or hard goats cheese then build the dish my making a complete layer of aubergine, followed by tomato sauce, followed by a sprinkling of cheese. Repeat this 4 or times finishing with a cheese layer on top.

Cook on 180C for 30 to 40 minutes.

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