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Aubergine Parmigiana
2014-11-28- Cuisine: Family
- Course: Main Course
- Skill Level: Intermediate
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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