Whilst we don’t use mozzarella and parmesan at nursery, we just use grated
cheddar or dairy free cheddar, so not technically a parmigiana. It’s a tasty dish
nonetheless.
4 Aubergines
2 onions - diced
800g chopped tomatoes
Salt & Pepper
2 tsp Smoked Paprika
1 tsp Cinnamon
1 tbsp Soft Brown Sugar
2 cloves garlic - chopped
1 tbsp italian/mixed herbs
Grated Cheese ( Parmesan) - large handful
Fresh mozzarella - ball
Trim the Aubergine and slice lengthways ( 3-5 cm thick).
In a pan, heat a little bit of oil and fry off the onions, without colour.
Add garlic, herbs and spices and cook out for a couple of mins. Add
tomatoes and 100 ml of water, bring to a boil then reduce to simmer for
15 mins, until the sauce has reduced and thickened. Season to taste.
Whilst sauce is simmering, fry off the aubergine, around 2 mis on each
side, until golden and tender.
In an oven dish, add a layer of aubergines and cover with some of the
sauce. Add chunks of the mozzarella and some of the grated cheese.
Repeat until all aubergines and sauce have been used. You want it
finished on a sauce layer. Top with remaining grated cheese and
mozzarella. Bake at 180/gas mark 4, for 30-40 mins until it's bubbling
and golden
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