John hegarty's parmigiana di melanzane
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Aubergines | |
| 2 | Onions | |
| 250 | grams | Mozzarella cheese |
| Grated parmesan cheese | ||
| ½ | Clove garlic; chopped | |
| 2 | cans | Chopped peeled tomatoes |
| Fresh basil | ||
| Salt and black pepper | ||
| 1 | teaspoon | Sugar |
Directions
Preheat the oven to 200C/gas 6. Slice the aubergines into ½" strips. Salt both sides, wrap in kitchen paper and weigh down for 30 minutes. Brush off the salt, rinse and pat dry.
Drizzle some oil on a grill pan and grill the aubergine slices until they are browned.
Chop the onions and fry them in olive oil until browned. Heat the tinned tomatoes gently in a saucepan with the sugar, and add the garlic after a few minutes. Add the pepper and salt, then some shredded basil and the browned onions.
Slice the mozzarella. Brush olive oil on the base and sides of a large casserole dish. Layer the aubergine and mozzarella slices, adding the tomato sauce and a sprinkling of parmesan to taste. Bake for 45 minutes.
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