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Melanzane Alla Parmigiana

Name: Melanzane Alla Parmigiana
Ingredients: 2 large aubergines, thinly sliced lengthways; 1 large onion, chopped; 2 cloves of garlic, minced; 1 tin of tomatoes (chopped or whole); 1 glass red wine; large pinch of sugar; salt and pepper; 2tsps dried oregano; 250g mozzarella; 3 large handfuls parmesan; breadcrumbs and basil - optional but tasty

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Lakshmi Narayan

25 recipes

Ingredients

2 large aubergines, thinly sliced lengthways
1 large onion, chopped
2 cloves of garlic, minced
1 tin of tomatoes (chopped or whole)
1 glass red wine
large pinch of sugar
salt and pepper
2tsps dried oregano
250g mozzarella
3 large handfuls parmesan
breadcrumbs and basil - optional but tasty

Preparation

Put the aubergine slices in a colander over a sink, sprinkle salt and let them rest for half an hour
Meanwhile make the sauce (this can be done earlier for a more developed flavour)
Sauté the onions until translucent, add the garlic and sauté for two mins
Add the tomatoes and red wine, stir
Add sugar, salt, pepper, oregano, stir and bring to the boil
Turn the heat right down and simmer for an hour until you get a deep red thick sauce
Cool and blend until smooth
Rinse the aubergine slices thoroughly and dry well with a kitchen towel or paper
Fry these in batches on both sides until golden brown (oil should cover a non stick pan, and add more oil if necessary)
Drain excess oil from each batch on kitchen paper
Grease a small baking dish
Now for the layering - one layer of sauce, one layer of aubergine, then the cheeses, season with pepper and repeat 3 times so you end on the cheese
Oven bake on the middle shelf for 30 mins at 180 until the top is all melty and golden
Optional - add breadcrumbs to the top layer before baking and sprinkle fresh basil when done
Serve with bread, salad or just on its own!