← Traditional Aubergine Parmigiana Traditional Aubergine Parmigiana (1)
By Luigi

DIFF: Easy -- PREP: 30 mins -- COOK: 50 mins
Serves: 4

Ingredients:

  • 2 large Aubergines
  • 2 cloves Garlic
  • 2 tbsp Extra virgin olive oil
  • 1 tsp Sugar
  • 400 gr Tomatoes passata
  • 100 gr Parmesan cheese
  • 1 Mozzarella cheese
  • 1 handful Basil leaves

Method:

  • 1
    Heat the oil in a large frying pan and add the garlic and fry for few minutes
  • 2
    Tip in the tomatoes, pinch of salt and sugar and simmer for 10 minutes
  • 3
    Meanwhile heat a frying pan
  • 4
    Slice the aubergines lengthways about half cm thick and brush with olive oil and salt. Cut the mozzarella in small cubes about half cm
  • 5
    Cook the aubergines slices in the frying pan for few minutes each side until soft
  • 6
    In a large baking dish spread some tomato sauce on the base. Top the sauce with a layer of aubergine slices
  • 7
    Scatter over some Parmesan cheese, Mozzarella cheese and some leaves of basil
  • 8
    Spoon some tomato sauce on top. Repeat layering up. Finish with a layer of Parmesan cheese and Mozzarella cheese
  • 9
    Heat the oven to 200C and bake for 40 minutes
  • 10
    Scatter with basil leaves before serving
  • 11
  • 12


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