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.
  • 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



Chris Half said...

Thank you very much for joining us this month. Just layering ... that sounds good. There are so many lovely things you can do with aubergines. Here we have one way.

Diane Balch said...

I still have a while before eggplants are in season for us in NY.. love your dish. Visiting from Bloggers ARound the World.



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