| 75 |
| Serves: people |
This classic bake with tomato, aubergine vegetarian mozzarella make a fantastic vegetarian centrepiece, ideal for easy entertaining.
Once assembled this easy parmigiana it can be frozen for up to 1 month. Defrost overnight in the fridge before baking.
|
INGREDIENTS
|
|
INSTRUCTIONS
- Wash the aubergines and top and tail them. Slice lengthways in 5mm slices. Arrange the slices in layers in a colander, sprinkling each layer with salt. Set aside for about 1 hour.
- Meanwhile, peel and finely chop the onion. Peel and bash the garlic. Rinse the basil and tear the leaves from the stalks.
- Warm the olive oil in a saucepan. Add the onion and garlic, sprinkle lightly with salt and soften.
- After 5 minutes tear a few basil leaves in half and add to the onion and garlic. Continue cooking for a couple of minutes more.
- Add the passata. Rinse the bottle with a little water and add this to the pan too. Season with salt and simmer for about 20 minutes, stirring occasionally. Remove the garlic clove.
- Drain the mozzarella balls and dice them. Rinse the aubergine slices under running water and pat dry with kitchen paper.
- In a frying pan, warm some olive oil and fry the aubergine slices for a couple of minutes. Place them on kitchen paper to absorb the excess oil. You may have to do this in batches.
- PRE-HEAT OVEN TO 180˚C/160˚C fan/gas 4
- Cover the bottom of a 28 x 22cm deep oven dish with tomato sauce. Arrange a layer of aubergines on top.
- Scatter some mozzarella and basil over the aubergines, sprinkle with parmesan and a grinding of black pepper and cover with tomato sauce.
- Repeat until you have used all the ingredients, finishing with a layer of aubergines covered with tomato sauce and a generous sprinkling of parmesan.
- Bake in the oven for 35 minutes until golden on top. Turn the oven off and leave the parmigiana to rest for 10 minutes.
- Serve with a salad of mixed green leaves and some crusty bread.
Leave A Comment