AUBERGINE, TOMATO & PARMESAN BAKE (MELANZANE ALLA PARMIGIANA

facebook share image   twitter share image   pinterest share image   E-Mail share image



Aubergine, Tomato & Parmesan Bake (Melanzane Alla Parmigiana image

GoodFood Magazine, 04/2009 edition, is where I found this recipe. I imagine everyone has at least one version of this meal - so I'm just adding mine One of the biggest advantages is that it tastes better the second day!. Of course I like mine the best!:) Can be frozen without topping, vegetarian & "posh" comfort food! Marvelous, just wonderful.

Provided by Manami

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

2 garlic cloves
6 tablespoons olive oil
crushed red pepper flakes, to taste (optional)
1 lb chopped tomato (you'll find 7/8 oz cans, use 2)
2 tablespoons tomato puree
4 aubergines, cut into long, thick slices (eggplants)
3 ounces parmesan cheese, freshly grated (can use Mozarella or use half & half of each)
2/3 ounce packed basil, leaves torn or 2/3 ounce fresh flat leaf parsley
1 egg, beaten

Steps:

  • Heat oven to 360ºF.
  • In a shallow pan, mix together the garlic, crushed red pepper flakes, and 4 tbsp of the olive oil.
  • Cook over a high heat for 3 mins, pour in the tomatoes, then simmer for 8 mins, stirring every now and then; stir in the tomato purée.
  • Meanwhile, heat a griddle pan until very hot.
  • Brush a few of the aubergines with a little oil, then add to the pan.
  • Cook over a high heat until well browned and cooked through, about 5-7 minutes.
  • Turn them halfway through cooking.
  • Lift onto kitchen paper and do the next batch (Once you have added the correct amount of oil - if the pan looks dry, don't add more oil - the aubergines will release their juices and oils.).
  • When all the aubergines are cooked, lay a few of them in the bottom of an ovenproof dish, then spoon over some sauce.
  • Sprinkle with Parmesan and basil leaves.
  • Add seasoning, then repeat this process with the remaining ingredients.
  • Finally, pour the egg over the top, sprinkle over a little more Parmesan, then bake for 20 mins or until the topping is golden.

Nutrition Facts : Calories 283.6, Fat 19.1, SaturatedFat 4.7, Cholesterol 43.5, Sodium 240.9, Carbohydrate 21.9, Fiber 11.5, Sugar 9.6, Protein 10.5

There are no comments yet!