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Aubergine Parmigiana

2014-11-28

Recipe Info

  • Servings : 4
  • Prep Time : 30m
  • Cook Time : 1:15 h
  • Ready In : 1:45 h

This Italian mixture of aubergines, tomatoes, mozzarella and Parmesan has a rich and full flavour.

Ingredients

  • 2 tbsp Olive Oil, plus extra for brushing
  • 3 garlic cloves, crushed
  • 3 thyme sprigs
  • 8 large sage leaves, finely chopped
  • 2 x 400g cans chopped tomatoes
  • 200g Black Olives, pitted
  • 3 tbsp red wine vinegar
  • 3 tbsp sugar
  • 6 large aubergines, sliced length- ways as thinly as you can
  • 100g Parmesan, finely grated
  • 85g breadcrumbs
  • 50g pine nuts
  • 250g mozzarella, grated

Method

Step 1

Heat the olive oil in a large frying pan, add the garlic, thyme and sage, and cook gently for a few minutes. Tip in the tomatoes, vinegar and sugar, and gently simmer for 20-25 minutes until thickened a little.

Step 2

Meanwhile, heat a frying pan. Brush the aubergine slices on both sides with olive oil, then fry in batches until each slice is softened and slightly charred.

Step 3

In a large baking dish, spread a little of the tomato sauce over the base. Mix 25g of the Parmesan with the breadcrumbs and pine nuts, and set aside. Top the sauce with a layer or two of aubergine slices and black olives, then season well.

Step 4

Spoon over a bit more sauce, then scatter over some mozzarella, Parmesan and basil leaves. Repeat, layering up and finish with the last of the tomato sauce. Scatter over the cheesy breadcrumbs.

Step 5

Heat oven to 200°C. Bake for 30-40 minutes until the top is crisp and golden, and the tomato sauce bubbling. Rest for 10 minutes and serve.

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