The Daily Telegraph - Saturday
MY AUBERGINE PARMIGIANA
If there is anything better than an aubergine parmigiana, it is an easy aubergine parmigiana. Remove the slicing, dipping in egg, frying, dirty plates… I use a combination of oil and butter – the butter adds a delicious creamy, nutty flavour to the final sauce. It’s topped with parmesan and a few breadcrumbs. I serve this dish with a big green salad, but if you’re not in the mood for salad, try the cooked aubergine stuffed in a hollowed-out crusty baguette – it’s the stuff of dreams.
4 medium aubergines Olive oil, for brushing and cooking
Large knob of butter, softened 2 x 400g tins chopped tomatoes 2 garlic cloves, grated
1 tsp dried oregano
2 x 125g balls mozzarella, cubed 30g parmesan, finely grated Large handful of fresh breadcrumbs
Large handful of basil leaves (optional)
Preheat the oven to 200C/180C fan/Gas 6. Make deep slits, 1cm apart, across each of the aubergines, making sure you don’t cut all of the way through. Use a pastry brush to coat the inside of the cuts with oil. Dot the butter over each of the aubergines and season inside and out. h Mix together the tomatoes, garlic, oregano and some seasoning – I usually do this in the tomato tins. Pour the tomato mixture into a 20x30cm baking dish and sit the aubergines on top. h Cover with foil and cook in the oven for 50 minutes, or until the aubergines are starting to get really soft. h Remove the dish from the oven and remove the foil. Use the back of a spoon to open up the aubergine cuts and stuff with cubes of mozzarella and some of the tomato sauce. Sprinkle over the parmesan and breadcrumbs, then return the dish to the oven and cook uncovered for a final 10 minutes, or until the breadcrumbs are golden. h Leave to stand for five minutes, then scatter with basil (if using) before serving.