Aubergine Parmegiana

Prep time: 30 mins Bak­ing time: 45 mins (serves 4)

Friday - - Leisure -

2 tbsp olive oil, plus ex­tra 1 large onion, finely chopped 6 cloves gar­lic, minced 400g chopped toma­toes 3 tbsp tomato paste 2tbsp le­mon juice 1tsp dried basil 1tsp dried oregano salt and freshly ground black pep­per 3 medium-size aubergines, cut ver­ti­cally into thin slices 2tbsp but­ter 200g bread crumbs 200g moz­zarella cheese, grated 100g Parme­san cheese, grated

1 To pre­pare tomato sauce, heat olive oil in a saucepan and saute onion and half the gar­lic un­til onion is soft and translu­cent.

2 Add toma­toes, tomato paste, le­mon juice, basil and oregano. Sim­mer for 5 min­utes then sea­son with salt and freshly ground black pep­per.

3 Driz­zle some oil on a grill pan and lightly grill aubergine slices un­til slightly cooked. Set aside.

4 In the same pan, add but­ter and saute re­main­ing gar­lic un­til golden brown. Add bread­crumbs and pan-fry un­til crispy. Re­move from pan and set aside.

5 Pre­heat the oven at 180°C. In a loose-bot­tom bak­ing dish, spread a lit­tle tomato sauce at the bot­tom then place a layer of aubergine slices. Spread some tomato sauce over the aubergine slices and sprin­kle a a lit­tle of the cheeses over it. Con­tinue to layer aubergine, tomato sauce and cheeses to make three lay­ers.

6 Bake in the pre­heated oven for 45 min­utes or un­til top turns golden brown. Un­mould and sprin­kle crispy bread­crumbs on top. Cut into wedges and serve warm.

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