Aubergine parmigiana
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4
A perfect dish for making the most of summer aubergines and tomatoes, parmigiana manages to be fresh yet comforting at the same time.
Ingredients
- 6 tbsp olive oil
- 1 onion, sliced
- 3 garlic cloves, sliced
- 1 tsp caster sugar
- 20ml/¾fl oz red wine vinegar
- 20ml/¾fl oz balsamic vinegar
- 1 bay leaf
- 2 tsp dried oregano
- 20g/¾oz fresh basil, stalks and leaves separated
- 2 x 400g tins chopped tomatoes
- 3 aubergines, sliced
- 100g/3½oz Parmesan, grated, plus extra for topping
- 2 x 250g balls mozzarella, sliced
- 3 beef tomatoes, sliced
- 2 tbsp chopped fresh oregano
- 60g/2¼oz fresh white breadcrumbs
- salt and freshly ground black pepper
Method
Heat 2 tablespoons of the oil in a frying pan and fry the onion and garlic for 10 minutes.
Add the sugar and both vinegars and cook until reduced.
Add the bay leaf, dried oregano, basil stalks and chopped tomatoes. Simmer for 25 minutes.
Season with salt and pepper. Remove the basil stalks and bay leaf.
Preheat the oven to 200C/180C Fan/Gas 6.
Heat the remaining oil in a frying pan. Fry the aubergines on both sides until coloured and softened. Set aside.
In an ovenproof rectangular dish 25cm/10in in length, layer up the tomato sauce, aubergine and Parmesan alternately until all used up. Finish with a layer of mozzarella and the sliced tomatoes. Add the fresh oregano, more Parmesan and the breadcrumbs. Bake for 30 minutes, then serve.
