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" This was my late mother's most favourite food whenever we went to an Italian restaurant and this recipe really does the dish justice "

Aubergine Parmigiana

Added on Thu May 8 2008

Views 254

The Basics

• Dish: Main Course
• cuisine: Italian
• Serves: 2
• Prep Time: 2hrs 5 mins
• Cooking Time: 0hrs 45 mins

Ingredients

• 1 Large Aubergine
•  Salt
•  Flour
•  Olive Oil for Frying
• 14 oz Tin Tomatoess
• 5 oz Mozzarella cut into thin
•  slices
• 2 oz Finely grated Parmesan
•  Fresh Basil Leaves
•  Salt and Pepper

Method

1. Pre-heat oven to 190C.

2. Salting and pressing the aubergine. This needs to be done several hours before you start the main part of the preparation. Cut aubergine (eggplant)into ½ cm slices, and arrange on a large plate. Sprinkle with a generous amount of salt. Place another plate on top, and then place something heavy on top of that either books or tins work well.

3. When you are ready to start cooking, wash the eggplant thoroughly and dry with a paper towel. Coat each slice with a little flour, and fry it for a few minutes in the heated olive oil.

4. Next, arrange half the slices of eggplant at the bottom of an oven-proof dish. Pour on half the tomato sauce along with a few basil leaves, then add a layer of half of each of the cheeses. Repeat the process with another layer of eggplant, tomato and cheese, ending with a sprinkling of salt and pepper.

5. Cook in the oven for about 45 minutes, removing the lid about ten minutes before serving.