Melanzane Parmigiana

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut Aubergines into slices.
  • Salt the Aubergine slices for about an hour and then dry off.
  • In the meantime, cook up the tomatoes, oil and basil with a dash of salt and pepper to taste.
  • When the tomatoes are cooked, pass them through a sieve to strain out into a paste (I sometimes leave this bit out and have the 'bitty' tomato sauce).
  • Fry the aubergine slices until they start to brown and pat them with kitchen paper to remove the excess oil.
  • Whisk the eggs.
  • Dot butter on the bottom of the oven dish
  • Layer the aubergine with tomato sauce, mozzerella, parmesan and a thin covering of the egg until it is all used up.
  • Put a layer of the whisked egg on the top (it just has to be a little).
  • Cook in the oven at about 200C for 30mins.
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