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Melanzane Parmigiana

This recipe is one of Stefano and Renato's favourites! They make it from habit but here it is written for those who want to enjoy a great Italian classic...

1 hour to prepare
Serves 4
Print Recipe

Ingredients

  • 4 large aubergines
  • 4 cow mozzarella (buffalo produces too much liquid)
  • 1.5 litres passata
  • 2 garlic cloves (large)
  • Basil
  • Chunk of Parmigiana Reggiano
  • Sea Salt
  • Olive oil (for frying the garlic)
  • Sunflower oil (for the aubergines)

Instructions

Top tip: Low fat versions of this recipe can be done by baking the slices of aubergine with a drizzle of olive oil, or grilling them rather than frying.

  1. Set the oven at 180 degrees.
  2. Crush the garlic cloves and fry in the olive oil (be careful that they don't catch!).
  3. Add the passata to the garlic and season to taste. Let the sauce bubble lightly, not vigorously. Cook until dry, but so you are still able to pour it (10-15 minutes).
  4. Slice the aubergine lengthways about 1/2 a centimetre thick.
  5. Fry in clean sunflower oil until cooked through and place on a kitchen towel to absorb the oil (don't be tight... if your oil starts to smoke, please change it!).
  6. Grab a deep oven tray and start layering.
  7. Spread a layer of passata over the base and add layers of aubergine to cover the tray.
  8. Add a second layer of passata, followed by three or four basil leaves.
  9. Grate the parmesan over the passata and then scatter mozzarella evenly across the top. You have now completed a layer!
  10. Now repeat the layering process until the dish is full. Finish with a final layer of passata and grated parmesan.
  11. Cover the dish in foil and bake for approximately 15 minutes in the oven. Take the foil off five minutes before the end so it browns nicely.
  12. Serve as a side dish or with crusty bread & salad!
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