| 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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