La
Parmigiana di Melanzane de Nello
(Nello's Baked Aubergines with Tomato and Mozarella)
Our
recipe serves
four.
Ingredients
About
10 fl oz (300 ml) oil
2 aubergines, cut lengthways into slices 1/2 inch (1 cm) thick
8 fl oz (250 ml) cold basic tomato sauce
4 oz (100 g) mozzarella cheese, sliced
4 oz (100 g) parmesan cheese, grated
About 12 fresh basil leaves
Method
1.
Pre-heat oven to gas mark 5, 375F (190C). Heat the oil and fry
the sliced aubergines in it until golden brown. Drain them very
thoroughly on kitchen paper.
2.
Cover the bottom of an 8 inch (20 cm) baking dish with about 2
tablespoons of tomato sauce.
3.
Arrange a layer of aubergines on top, making sure they all point
in the same direction.
4.
Cover with a layer of mozzarella, a layer of tomato sauce, a layer
of parmesan cheese and a few torn basil leaves. Repeat with a
second or third layer, depending on the size of the aubergines
and the shape of the dish.
5.
Finish off with a thickish layer of tomato sauce and plenty of
cheese and basil.
6.
Bake in the oven for about 20 to 25 minutes. Serve cold or just
warm.
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