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John Hegarty’s Parmigiana Di Melanzane

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CATEGORY CUISINE TAG YIELD
Dairy Can’t, Stand, The, Heat 1 servings

INGREDIENTS

3 Aubergines
2 Onions
250 g Mozzarella cheese
Grated parmesan cheese
1/2 Clove garlic; chopped
2 cn Chopped peeled tomatoes
Fresh basil
Salt and black pepper
1 ts Sugar

INSTRUCTIONS

Preheat the oven to 200C/gas 6.
Slice the aubergines into 1/2" strips. Salt both sides, wrap in kitchen
paper and weigh down for 30 minutes. Brush off the salt, rinse and pat dry.
Drizzle some oil on a grill pan and grill the aubergine slices until they
are browned.
Chop the onions and fry them in olive oil until browned. Heat the tinned
tomatoes gently in a saucepan with the sugar, and add the garlic after a
few minutes. Add the pepper and salt, then some shredded basil and the
browned onions.
Slice the mozzarella. Brush olive oil on the base and sides of a large
casserole dish. Layer the aubergine and mozzarella slices, adding the
tomato sauce and a sprinkling of parmesan to taste. Bake for 45 minutes.
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