Aubergine Parmigiana

Programme

S08

Serves

4

Prep

30 Mins

Cook

1 Hr

Ready

1.5 Hrs

Tips

Try adding fried sliced peppers.

If you like it spicy, add a few chopped red chilis.

Ingredients

  • 1 Large Aubergine Cut Into 4 Wedges Length Ways
  • 25ml Olive Oil
  • 1 Clove of Garlic, Minced
  • Salt & Pepper
  • 40g Parmesan, Grated
  • 1 Small Bunch Basil leaves
  • 400g Tin Chopped Tomatoes
  • 1 tbsp Sugar
  • 50ml Olive Oil
  • 1/4 Crusty Loaf or Bread
  • 1 Ball Mozzarella, Torn into Chunks

Directions

  1. Pan fry the aubergine quarters in oil until lightly coloured. Season, then place into an oven proof tray skin side down and put this to one side
  2. For the sauce: Place chopped tomatoes, minced garlic, sugar, olive oil and roughly chopped basil into a pan. Bring to the boil then simmer for 5 mins. To get a nice smooth sauce, blend with a hand blender or food processor until smooth.
  3. Pour the tomato sauce over the aubergines coating them well, then tear the crusty bread into thumb size pieces and scatter randomly around the aubergines. Sprinkle over the parmesan and torn mozzarella pieces. Drizzle over some olive oil and cook in the oven running programme S08 for the full cycle.
  4. Serve with some soft polenta or gnochi.