| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Sainsbury1, Sainsbury’s | 4 | servings | |
INGREDIENTS
| 2 | Aubergines weighing about 750g; (11/2 lb) in total | |
| 2 | tb | Olive oil; about |
| 50 | g | Parmesan cheese; grated (2oz) |
| 1 | tb | Olive oil |
| 3 | Garlic cloves; chopped | |
| 10 | Ripe tomatoes; skinned and | |
| ; chopped, up to 12 | ||
| 90 | ml | Red wine; (optional) (3 floz) |
| 3 | Sprigs fresh basil or 1 teaspoon dried oregano | |
| Salt |
INSTRUCTIONS
FOR THE TOMATO SAUCE 1. Preheat the oven to Gas Mark 6/200 °C/400 °F. Slice the aubergines into rounds about 1cm (1/2 inch) thick. 2. Heat about a teaspoon of the olive oil in a frying-pan, add some of the aubergine slices and fry for 6-8 minutes or until softened and browned. (Don''t worry if the aubergine sticks a little). 3. Do the same with the remaining aubergine slices and oil. 4. To make the sauce, heat the olive oil in a saucepan, add the garlic and fry gently for about 5 minutes or until golden. 5. Add the tomatoes, wine, if using, and basil or oregano, season with salt and simmer for 15-20 minutes or until thickened. 6. Spread a little of the sauce on the bottom of a 1-litre (13/4 pint) shallow ovenproof dish and arrange a layer of aubergine slices on top. 7. Continue layering the sauce and aubergines in the dish, finishing with a layer of sauce. 8. Sprinkle the parmesan on top and bake in the oven for 10-12 minutes or until the top is browned and bubbling. Converted by MC_Buster. NOTES : The name of this recipe, and its ingredients, suggest that it comes from Parma, in the northern region of Emilia-Romagna, where parmesan cheese originated. In fact, it is a southern speciality and is often cooked with layers of mozzarella instead of parmesan. Converted by MM_Buster v2.0l.
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