viking.com
21
Serves 4 to 6
INGREDIENTS
3 large aubergines, trimmed and
thinly sliced lengthways
Olive oil
2 x 400g tins or jars of
tomato pasta sauce, or
tinned chopped tomatoes
Fresh basil leaves, roughly chopped
2 teaspoons garlic granules
250g mozzarella cheese, grated
or torn into chunks
100g grated Parmesan or Grano
Padano cheese
Salt and pepper, to taste
METHOD
1. Brush the aubergine slices on
both sides with olive oil, then grill
in batches until golden brown,
soft and slightly charred. Remove
to a plate lined with kitchen
paper as you go.
2. Pre-heat oven to 200C/180C
fan/400F/Gas 5.
3. Spread the base of a
large baking dish with some
of the tomato sauce or
chopped tomatoes.
4. Add a layer of aubergines,
then scatter some basil
leaves, garlic granules and
mozzarella cheese over.
Continue to layer like this
finishing with tomato sauce.
5. Scatter the Parmesan or
Grana Padano cheese over
the top and bake for 30 to 35
minutes, or until the cheese is
bubbling, golden brown and the
aubergines are meltingly soft.
6. Rest for 10 to 15 minutes
before serving.
This must be one of my favourite dishes, and I make it regularly throughout the summer months, both as an
accompaniment to grilled meats, and as a main dish when served with crusty bread and a big bowl of fresh salad. I use
a ready-made tomato sauce with herbs for ease and speed, but homemade tomato sauce or tinned chopped tomatoes
would also work in this recipe.
EASY AUBERGINE
PARMIGIANA
R E C I P E
Paella Catalunya
