Tuesday, August 5, 2008
Melanzane alla Parmigiano
This makes a wonderful side dish to roast lamb and is incredibly easy to throw together. Both aubergine and lamb are still in season so get out and there and make the most of it.
If you want to jazz this up a little and make it a bit posh serve it individually by layering the aubergines, tomatoes etc in a ramekin dish. It’s the little touches you know.
You will need:
2 good sized aubergines
4 plum tomatoes
100ml basic tomato sauce
200g fresh mozzarella
50g fresh parmesan, grated
Small handful fresh basil shredded.
And then you need to:
Slice the aubergine into quite thin rounds and then dry fry them in a frying pan until browned on both sides.
Slice the tomatoes into rounds
Wipe the bottom of a medium-sized baking dish with olive oil and then layer the cooked aubergine on the bottom. Next layer the sliced tomatoes. Spoon over the tomato sauce, sprinkle over the basil.
Chop the fresh mozzarella into little pieces and sprinkle over the top and then sprinkle the grated parmesan.
If you are serving this individually in ramekins try and make two layers of each.
Cook in a medium hot oven (180C/370F) for about ten or fifteen minutes until cheese has melted and browned slightly.