Baked Aubergine Parmigiana | Gennaro Contaldo
Aubergine Parmigiana Recipe
Heat the oil in a large saucepan over a medium-high heat. Sauté the onion for 3 or 4 minutes, or until lightly browned. Add the garlic and cook for a further minute. Add the tomatoes, stock, tomato purée, vinegar, Worcestershire sauce, sugar and oregano. Bring to the boil, then reduce to a simmer to cook gently, uncovered for 30 minutes. Season well.
Heat the oven to 180C, 160C fan, 350F, gas 4. Heat a griddle pan to hot, brush the aubergine slices lightly with olive oil and griddle on each side until browned. Set them aside.
Cover the base of the dish with a third of the aubergine slices, sprinkle a third of the Parmesan (or vegetarian hard cheese) over, top with a third of the mozzarella then spread a third of the tomato sauce over. Repeat this twice with the remaining ingredients and top with the breadcrumbs. Bake for 40 minutes or until browned. Serve with a crunchy green salad.
Video: Aubergine Parmigiana (Eggplant) | Jamie Oliver | #MyFoodMemories | AD
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