John hegarty's parmigiana di melanzane

1 servings

Ingredients

Quantity Ingredient
3 Aubergines
2 Onions
250 grams Mozzarella cheese
Grated parmesan cheese
½ Clove garlic; chopped
2 cans Chopped peeled tomatoes
Fresh basil
Salt and black pepper
1 teaspoon Sugar

Directions

Preheat the oven to 200C/gas 6. Slice the aubergines into ½" strips. Salt both sides, wrap in kitchen paper and weigh down for 30 minutes. Brush off the salt, rinse and pat dry.

Drizzle some oil on a grill pan and grill the aubergine slices until they are browned.

Chop the onions and fry them in olive oil until browned. Heat the tinned tomatoes gently in a saucepan with the sugar, and add the garlic after a few minutes. Add the pepper and salt, then some shredded basil and the browned onions.

Slice the mozzarella. Brush olive oil on the base and sides of a large casserole dish. Layer the aubergine and mozzarella slices, adding the tomato sauce and a sprinkling of parmesan to taste. Bake for 45 minutes.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Related recipes