Aubergine, Tomato & Parmesan Bake (Melanzane Alla Parmigiana

Recipe by Manami
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Heat oven to 360ºF.
  • In a shallow pan, mix together the garlic, crushed red pepper flakes, and 4 tbsp of the olive oil.
  • Cook over a high heat for 3 mins, pour in the tomatoes, then simmer for 8 mins, stirring every now and then; stir in the tomato purée.
  • Meanwhile, heat a griddle pan until very hot.
  • Brush a few of the aubergines with a little oil, then add to the pan.
  • Cook over a high heat until well browned and cooked through, about 5-7 minutes.
  • Turn them halfway through cooking.
  • Lift onto kitchen paper and do the next batch (Once you have added the correct amount of oil - if the pan looks dry, don't add more oil - the aubergines will release their juices and oils.).
  • When all the aubergines are cooked, lay a few of them in the bottom of an ovenproof dish, then spoon over some sauce.
  • Sprinkle with Parmesan and basil leaves.
  • Add seasoning, then repeat this process with the remaining ingredients.
  • Finally, pour the egg over the top, sprinkle over a little more Parmesan, then bake for 20 mins or until the topping is golden.
Advertisement