Aubergine Baked with Cheese Recipe
This famous
dish is a specialty of Italy's southern regions. In Campania, around
Naples, slices of hard-boiled egg sometimes added with the
mozzarella.
Ingredients: |
1 kg/ 2 1/4 lb
40 g/ 1 1/2 oz/ 1/3 cup
400 g/ 14 oz/ 2 cups
For the
tomato sauce:
60 ml/ 4 tbsp
1
1
450 g/ 1 lb
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aubergines
flour, for coating
oil, for frying
freshly grated Parmesan cheese
mozzarella, sliced very thinly
salt and ground black pepper
olive oil
onion, very finely chopped
garlic clove, finely chopped
tomatoes, fresh or canned, chopped, with their juice
a few fresh basil leaves or parsley sprigs
salt and ground black pepper |
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Method:
-
Cut the aubergines
into rounds about 1cm/ 1/2in thick, sprinkle
with salt, and leave to drain for about 1 hour.
-
To make the tomato
sauce: Heat the oil in a saucepan. Add the onion
and cook over a moderate heat for 5-8 minutes
until translucent. Stir in the garlic and the
tomatoes (add 45ml/ 3 tbsp water if using fresh
tomatoes). Add the herbs and season. Cook for
20-30 minutes. Puree in a blender.
-
Pat the aubergine
slices dry with kitchen paper. Coat lightly in
flour. Heat a little oil in a large frying pan.
Add one layer of aubergine, and cook, covered,
over a low heat, turning once, until soft.
Repeat with the remaining slices.
-
Preheat the oven
to 180 oC/350 oF/ Gas 4.
Grease a wide shallow baking dish. Pour a little
tomato sauce in the base. Cover with a layer of
aubergine. Sprinkle with a little Parmesan,
season and cover with a layer of mozzarella and
some sauce. Repeat, finishing with tomato sauce
and a sprinkling of Parmesan. Sprinkle with a
little olive oil, and bake for 45 minutes.
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SERVES 4-6 |
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