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" A great dish to make in advance - always tastes better reheated "

Aubergine and Zuchini Parmigiana

Added on Thu Jul 24 2008

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The Basics

• Dish: Main Course
• cuisine: Italian
• Serves: 4
• Prep Time: 0hrs 35 mins
• Cooking Time: 0hrs 30 mins

Ingredients

• 1 Large Zuchini (Courgette)
• 1 Large Aubergine
• handfull plain flour
• 300 ml Olive oil
• 500 ml Tomato passata (or chopped tinned)
• handfull fresh basil leaves roughly torn
• 250 g Grated Mozarella cheese
• 100 g  Grated Parmesan cheese

Method

Thinly slice the aubergine and Zuchini.
Layer slices of aubergine in a colander sprinkling salt betwen each layer. Leave for 1 hour to extract the bitter juices. Rinse and pat the slices dry on both sides with paper towel.Coat the aubergine and Zuchini slices lightly with flour.

Heat the olive oil in a large frying pan. Quickly fry the aubergine and Zuchini slices in batches until crisp and golden on both sides. Drain onto paper towels.

Preheat oven to 180 C and grease a 32x20 cm shallow casserole.

Make slightly overlapping layer of aubergine slices over the base of the dish. Season with pepper.Spoon 4 tbs of passata over the aubergine and scatter a few pieces of basil on top. Sprinkle with mozarella followed by parmesan. Repeat next layer using zuchini then continue with aubergine until you have used upa all ingredients.

Bake for 30 minutes. Remove from oven and allow to cool for 30 min before serving or rewarm when required.