Ingredients: |
Ingredients:
4 large aubergines, sliced into rounds
salt
1 cup olive oil
2 garlic cloves, grated
1 Tbsp dried oregano
2 cups mozzarella cheese, grated (do not use buffalo, rather use a pizza-type mozzerella)
1 cup pesto (optional)
4 cups good tomato passata
handful of fresh basil leaves, torn
salt and black pepper
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Directions: |
Directions:
Switch oven onto grill and place the shelf in the middle of the oven.
To remove as much water as possible from the sliced aubergines, place them in a colander, sprinkle
generously with salt and rub this in. Leave for 20mins. Wipe off the salt and use paper towels to press out
excess water. The slices must be almost dry, as you don't want extra moisture in the dish.
In a small bowl, mix the olive with the garlic and oregano. Place the aubergine slices on a baking tray and
brush generously with this mixture. Grill on each side until golden.
Preheat the oven to 180 degrees C.
Mix the two grated cheeses in a bowl and set aside. Use a large baking dish and spoon a layer of the
tomato passata on the bottom. Follow with a layer of aubergine and brush with a little pesto and a few
torn basil leaves. Scatter over over a layer of the mixed cheeses, and sprinkle with salt and pepper.
Repeat this process for 3 layers or until your aubergine is finished, topping the dish off with a
generous layer of cheese.
Cover the dish with foil and bake for 30 minutes. Then remove the foil and bake until bubbling and
golden, for another 15-20 minutes.
Allow to stand for about 10 mins before serving, so that it sets slightly , making serving easier. Top
with fresh basil leaves.
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This recipe for Aubergine Parmigiana is from