Sounds posh doesn’t it… Aubergine Parmigiana is just delicious, add some homemade bread – mission complete…
Its essentially a herby, tomato sauce layered with griddled Aubergine and cheese.
Start by gently frying a finely diced medium onion, and 2 crushed cloves of garlic in s glug of olive oil with a pinch of sea salt and ground black pepper. When translucent add a tin of chopped tomatoes and a good squidge of tomato purée and a teaspoon of dried oregano, salt and pepper to taste, gently simmer till thick and unctuous add some fresh torn basil if you have some – yummy… I do this in the Thermomix, chop onion and garlic of speed 4 for 5 seconds, scrape down the bowl, add a splash of olive oil, salt and pepper then cook on speed 1 heat 100 for 5 minutes, then add about a third of a tube of tomato purée cook for another 3 minutes, then add a tin of chopped tomatoes and a teaspoon of oregano- cook for 10 minutes, speed 1 at heat 80.
Whilst this is cooking, slice an aubergine and turn on your griddle or frying pan to heat up – when hot, sprinkle the aubergine slices with olive oil, salt and pepper and griddle in each side till tender and brown.
Take an oven proof dish and ladle in a spoon of the tomato sauce, a layer of the aubergine, dot with torn mozzarella and a sprinkle of parmasan layer up until it all used up, finish off with a good sprinkle of parmasan and place in a hot oven for 20-30 minutes – allow to cool for a few minutes before serving up with thick slices of homemade bread – such a good meal, even meat lovers wouldn’t miss their fix 😜
We have the other 2 Panna Cotta to finish up with – a hard life, but someone’s got to do it 😇