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Recipes
Recipes
AUBERGINE PARMIGIANA
Serves: 6
Preparation time: 40 minutes
Cooking time: 55 minutes
For the sauce:
30 ml (2 tbsp) olive oil
2 cloves garlic, crushed
1 large onion, chopped
2x 395g cans of chopped tomatoes
10ml (2 tsp) sugar
5ml (1tsp) dried oregano
5ml (1tsp) dried basil
3ml (1/2 tsp) salt
Heat the oil in a large frying pan, add the onion and garlic and cook until soft. Add the rest of the sauce ingredients,
bring to the simmer, cover and cook for 30 minutes.
Cut the aubergines into 1cm (1/2 inch) slices and dust with the flour. Dip both sides of the slices in the egg and then
breadcrumbs.
Heat the oil in a frying pan and fry the aubergine slices on both sides until golden brown. Drain well on kitchen towel.
Pre-heat the oven to 180˚C using the Quickstart function, then select the Upper Element function.
Tear the mozzarella into pieces. Layer half the aubergine slices in the bottom of an oven proof dish. Cover with half the
tomato sauce and a layer of mozzarella. Repeat with the remaining ingredients and sprinkle over the parmesan.
Place in the oven near the top (second shelf position from the top) and bake for 25 minutes, until golden brown.
Serve garnished with fresh basil leaves.
26
Aubergine slices:
6O ml (4 tbsp) plain flour
6O ml (4 tbsp) olive oil
2 medium aubergines
2 eggs, beaten
100g (4 oz) fresh breadcrumbs
QUICKSTART 180˚C
UPPER ELEMENT 180˚C
To finish:
2 x 150g buffalo mozzarella
50g (2 oz) grated parmesan
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