- 1 quantity of tomato sauce (see recipe below)
- 3 med. aubergines, sliced 3/4cm thick
- Olive oil for frying
- 300 g grated parmesan cheese
- 300 g handfuls of mozzarella
- 1 bunch of basil
- Salt and pepper to season
First prepare the tomato sauce. You can even make the sauce a couple of days before you want to make the parmigiana..just keep it well sealed in the fridge 🙂
1. Prepare the aubergines. Either fry in a non stick pan (adding a little olive oil to the pan with each batch of aubergines) or spray the slices with olive oil and cook on a hot griddle pan till golden. Sprinkle each slice with a little salt and pepper.
2. Chop the basil leaves roughly, leaving 6 – 8 leaves whole for garnishing the last layer.
3. Take a small baking dish, then cover the base with a little of the tomato sauce. Sprinkle with some of the cheeses and basil leaves. Cover with a layer of aubergines.
4. Repeat the layers twice, finishing with a layer of tomato sauce, parmesan and whole basil leaves.
5. Bake in the oven at 200C for approx 25-30 mins. Allow to rest for a few minutes before cutting.
This is lovely as a side dish, or as part of an antipasti platter.
You can also use zucchini in stead of aubergines… it makes it a lighter dish.
Fresh tomato and basil sauce
approx 1200g fresh tomatoes
about 4 tbsps of olive oil
3 cloves of garlic, halved
1/2 – 1 red chilli, sliced
10 -15 large basil leaves
Salt to season
1. Wash and dry the tomatoes and cut into quarters.Remove seeds.
2. Place the tomatoes in a large saucepan. Cook over a very low heat, until they begin to produce they’re own liquid (you can add a ‘dash’ of water to help get the process started).
3. Stir often and continue cooking till the tomatoes are soft and have turned into a pulp. Add the basil leaves to the sauce.