Melanzane alla parmigiana (Aubergine, tomato and parmesan bake)



Kindly sent in by this months guest Blogger, Jessica Morgan from London. Thanks Jess, this is a really great veggie addition to What I Ate Last Night. I’ve tried it and it went down VERY well, even for the meat eaters! 



4 aubergines – cut into 5mm slices

1 jar of passata

2 cloves of garlic crushed

2x 15ml spoons olive oil

100g parmesan cheese – freshly grated

20g pack basil leaves torn

salt and freshly ground pepper

1 egg beaten (you don’t have to use this if you don’t want to)

– serves 6-



1 Preheat oven to 200oC/ 400F/ gas mark 6

2. Chop aubergines up.

3. Lightly oil a griddle or frying pan with 2 spoons of oil. Cook aubergine slices over a high heat, in batches if necessary, until well browned and cooked (about 5-7 mins). Drain on kitchen paper.

4. Lay a few of the aubergine slices on the bottom of an ovenproof dish and spoon over some passata and garlic.

5. Sprinkle with basil and parmesan. Add seasoning, then repeat with remaining ingredients.

6. Finally pour egg over the top, sprinkle over a little more parmesan and bake for 30 mins or until the topping is golden.





2 thoughts on “Melanzane alla parmigiana (Aubergine, tomato and parmesan bake)

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