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Baked Aubergine (melanzana Alla Parmigiana)

January 27, 2023

CATEGORY	CUISINE	TAG	YIELD
Dairy		Sainsbury1	4	Servings

INGREDIENTS

2		Aubergines weighing about
		750g 11/2 lb in total
2	T	Olive oil, about
50	g	Parmesan cheese, grated
		2oz
1	T	Olive oil
3		Garlic cloves, chopped
10		Ripe tomatoes, skinned and
		chopped up to 12
90		Red wine, optional 3
		floz
3		Sprigs fresh basil or 1
		teaspoon dried oregano
		Salt

INSTRUCTIONS

Preheat the oven to Gas Mark 6/200 Ã¸C/400 Ã¸F. Slice the aubergines
into rounds about 1cm (1/2 inch) thick. 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). Do the same with the remaining aubergine
slices and oil. To make the sauce, heat the olive oil in a saucepan,
add the garlic and fry gently for about 5 minutes or until golden.  Add
the tomatoes, wine, if using, and basil or oregano, season with  salt
and simmer for 15-20 minutes or until thickened. 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. Continue  layering
the sauce and aubergines in the dish, finishing with a layer  of sauce.
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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 182 Calories From Fat: 125 Total Fat: 14.1g Cholesterol: 11mg Sodium: 431.7mg Potassium: 415.5mg Carbohydrates: 9g Fiber: 3.7g Sugar: 2.9g Protein: 7.4g