Aubergine-Parmigiana
INGREDIENTS
- 3 aubergines
- 1 garlic clove
- 1 tbsp tomato paste
- 2 tins chopped tomatoes
- 1 tbsp fresh thyme (chopped)
- 2 tbsp fresh basil (chopped)
- 1 tbsp dried oregano
- 1 tbsp sugar
- 250 ml vegetable stock
- 125 g mozzarella
- 75 g parmesan, grated
- 20 g pine nuts
- Salt, pepper
INSTRUCTIONS
- Preheat the oven to 200°C.
- Finely chop the garlic. Heat some olive oil in a pot and fry the garlic for 1 minute. Add the herbs and tomato paste and deglaze everything with the chopped tomatoes and vegetable stock. Add the sugar, season with salt and pepper, and let simmer for 20 minutes.
- Meanwhile, cut the aubergines into thin slices and fry them in a griddle pan for 2 – 3 minutes on each side until they have a striped pattern.
- Cut the mozzarella into slices and grate the parmesan cheese.
- In a large oven-proof form, cover the base with some tomato sauce. Save 1/3 of the parmesan cheese for later. Top the sauce with 1 – 2 layers of aubergines, add some of the tomato sauce and then some mozzarella and parmesan cheese. Repeat until all the sauce and aubergines are used, and finish with a layer of tomato sauce. Top with the remaining parmesan cheese and pine nuts. Bake for 30 – 35 minutes.
Recipe & Picture: Liz Sinner
