Parmigiana di Melanzane (aubergine bake)






2 Buffalo Mozzarella  
3 large Aubergines  
1 tsp salt  
1 bay leaf  
7 tbsp Olive Oil  
2 cloves garlic, finely chopped  
750g chopped plum tomatoes  
50g grated parmesan (or pecorino)  
1 tsp fresh thyme, chopped  
tsp dried thyme  
1 tsp unrefined brown sugar  
  Balsamic vinegar  
  Fresh Basil  


Cut the aubergines into 1cm slices, place in colander and sprinkle with salt. Leave for an hour. Rinse thoroughly then dry on kitchen paper.

Pre-heat oven to 200C.

Fry the aubergine in olive oil until evenly deep brown in colour on both sides. Put to one side.

Fry garlic gently. Add the tomatoes, fresh & dried thyme, bay leaf and salt. Simmer for 25 minutes. Remove the bay leaf. Add salt & pepper, sugar and balsamic vinegar to taste.

Layer a 5cm deep lasagne dish. Aubergine first, then tomato sauce, Next the basil and mozzarella. Repeat the layering, finishing with aubergine. Cover with grated cheese. Cook for 15 minutes, then turn the heat down to 190C and cook for a further 25-30 minutes.

Allow to cool 5 minutes before serving.

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