A few people have requested vegetarian options so I decided to make Aubergine Parmigiana
Aubergine Parmigiana
Instructions
- About 900g prepared aubergines, 6Tbls bread crumbs, 2tins whole peeled tomatoes, tomato paste, 50g hard cheese, oregano, garlic clove, 100g mozzarella,1 onion, fresh origanum, olive oil salt and pepper
- Slice aubergine about 1cm thick11
- Place on oiled hot grill and olive oil top sides
- Flip
- Until you get this colour / these were prepared when did the prawns on #Day17
- Finely chop onion and fry in olive oil until translucent
- Add chopped garlic
- Add 1tsp of origanum
- Add 1 heaped tsp tomato paste
- Stir into origanum onion for 2 min
- Add 2 cans whole peeled tomatoes
- Do not chop them up cook for 20 min on gentle simmer
- Add a glug of olive oil to bread crumbs
- Add 1 tsp of origanum and mix to coat crumbs with oil and herbs
- Add 1 tsp and cracked pepper to tomatoes
- You can see the sauce has thickened. Add 1 tsp of sugar to tomatoes. My mom-in-law told me this will get ride of the acidic flavour and bring out the natural sweetness in the tomatoes
- Surprise ingredient - tear some fresh basil into sauce now start to squash the tomatoes
- Continue cooking for 15 more minutes
- Ready for assembly
- The tomato sauce is ready when you run a spatula down the centre of the pan and the sauce stays there. It's thick not liquidy
- Spread sauce on base of casserole dish
- Grate parmesan or similar over tomato sauce
- Next add layer of aubergine and more tomato sauce
- Sprinkle 1 Tbls of bread crumbs and leaves of fresh origanum
- And continue until all ingredients are used
- Sprinkle with remaining bread crumbs
- Add grated mozzarella
- Add fresh origanum
- Bake at 180° for 30-45 Min