Aubergines, Tomatoes, Basil, Parmesan or Mellanzane alla Parmigiana

 
What are the chances of eating the same dish twice in a week: without ordering it once, and still not taking any picture? hmmm, I am asking you?

Since I could not leave you without a picture, I borrowed one from auntie beeb's e-zine.

Aubergines are back in season, This classic recipe from northern Italy is yummy and easy to make.

I made it, last week, got it right the first time, then went to Karl and Janice's on Sunday: Mellanzane alla Parmigiana was a nice accompaniment to their barbecue

All you have to do is layer.

Ingredients:

• garlic cloves lots crushed
  olive oil, 1 x 400g can chopped tomatoes
  2 tbsp tomato purée
  2 aubergines cut into long, 5mm thick slices
  50 Parmesan freshly grated
  basil or oregano leaves torn
  1 egg beaten

Heat the oven gas mark 6/200 less for fan oven

In a sauce pan, heat the oil and crush the garlic (2 to 3 cloves to 1/2 bulb depending on your taste), cook for a minute, add the puree with a little water if necessary and the tomatoes, reduce heat and leave to simmer.

Now cut the aubergines longways and brush them with oil, put them under the grill till they are tender, turning them once, it is tempting to add oil but there is not need

In an oven dish, start layering, aubergines, tomatoes, basil (or oregano) Parmesan until you run out of ingredients,

tip the beaten egg on the top, cook in the oven for 50 minutes to 1 hour.

I love this recipe so much that I am entering it retrospectively in Bloggers around the world challenge

 

Yum