• 600e07fa41bcb3cf8e6862351051b75f

Melanzane Di Parmigiano

Based on Jamie Oliver's recipe

Serves 4people
large aubergines
olive oil
onion, peeled and finely chopped
clove regular garlic, peeled and finely sliced
heaped teaspoon dried oregano
gr good-quality tinned plum tomatoes
sea salt
freshly ground black pepper
little wine vinegar
large handful fresh basil
large handfuls parmesan cheese, freshly grated
handfuls dried breadcrumbs
little fresh oregano, leaves chopped
gr buffalo mozzarella, optional
First things first: remove the stalks from the aubergines, slice them up into thin slices, sprinkle them with salt and put to one side. Put a griddle pan on a high fire. Meanwhile, put 2 or 3 lugs of olive oil into a large pan on a medium heat. Add the onion, garlic and dried oregano and cook for 10 minutes, until the onion is soft and the garlic has a tiny bit of colour. If you're using tinned tomatoes, break them up. It's also possible to use 1 kg. of fresh tomatoes (too much of a hassle for me). Add the tinned tomatoes to the onion, garlic and oregano. Give the mixture a good stir, then put a lid on the pan and simmer slowly for 15 minutes.
Meanwhile, wash the salt off the aubergines, dry them and grill the aubergines on both sides until lightly charred. As each batch is finished, remove them to a tray and carry on grilling the rest until they're all nicely done. When the tomato sauce is reduced and sweet, season it carefully with salt, pepper and a tiny swig of wine vinegar, and add the basil. Leave the sauce chunky.
Get yourself an earthenware type dish. Put in a small layer of tomato sauce, then a thin scattering of Parmesan, followed by a single layer of aubergines. Repeat these layers until you've used all the ingredients up, finishing with a little sauce and another good sprinkling of Parmesan. Then top the dish with the slices of mozzarella. I like to toss the breadcrumbs with a little freshly chopped oregano and sprinkle them on top of the Mozzarella.
Place the dish in the oven and bake at 200°C for half an hour until golden, crisp and bubbly. It's best eaten straight away, but it can also be served cold.

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