- 30 ml olive oil, plus extra for brushing
- 15g garlic cloves, crushed
- 5g thyme sprigs
- 8 large sage leaves, finely chopped
- 4 x 400g can chopped tomatoes
- 45ml red wine vinegar
- 45g golden caster or granulated sugar
- 6 large aubergines, sliced lengthways as thinly as you can
- 100g vegetarian parmesan-style cheese, finely grated
- 85g white breadcrumb
- 50g pine nuts
- 2 x 125g balls mozzarella cheese, torn into small chunks
- 100g basil leaves, torn
Regioni - Melanzane Alla Parmigiana Layered Aubergine with Tomato and Parmesan Cheese by Matt Hay
Matt Hay
5th July 2018
Regioni - Melanzane Alla Parmigiana Layered Aubergine with Tomato and Parmesan Cheese by Matt Hay
Regioni - Melanzane Alla Parmigiana Layered Aubergine with Tomato and Parmesan Cheese by Matt Hay features Classic Sicilian layers of aubergine, parmesan and tomato sauce baked in the oven.
Serves 10
40 mins prep
1 hour 20 mins cooking time
Ingredients
Method
Heat the oil in a large frying pan (or wide saucepan), add the garlic, thyme and age and cook gently for a few minutes.
Tip in the tomatoes, vinegar and sugar and gently simmer for 20-25 minutes until thickened a little.
Meanwhile, heat a griddle (or frying pan). Brush the aubergine slices on both sides with olive oil, then griddle in batches. You want each slice softened and slightly charred so don’t have the heat too high or the aubergine will char before softening. Remove to a plate as you go.
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