Melanzane alla Parmigiana

melting buffalo mozzarella

This has got to be my all time favourite dish. It’s a labour of love and worth every minute you put into it.

4 large or 6 small aubergines, sliced in to cm thick rounds
3 tins of best quality plum tomatoes, chopped or broken in your hands
2 large onions, diced
3 large carrots, diced
4 sticks of celery, diced
2 cloves garlic, crushed
4 tbs extra virgin olive oil
1 tbs tomato puree
1 tsp sugar
2 balls of buffalo mozzarella, drained
Cup of finely grated parmesan
Fresh basil leaves, good handful, torn
Salt and freshly ground black pepper
4 tbs extra virgin olive oil

Preheat your oven to 200 degrees and roast the aubergines in batches in some of the olive oil for about 20 minutes, turning half way through, Whilst the aubergine is cooking, make the tomato sauce. Fry the onion in a tbs olive oil for 5 mins then add the celery and carrot and fry gently until soft, around 10 mins. all the garlic, tomato puree, sugar and tinned tomatoes, stir until combined, cover with a lid and cook gently, for about 45 minutes stirring occasionally and adding water if the mix is drying out. Taste and adjust seasoning and blend roughly with a stick blender, you still need a bit of texture, so don’t take it as far as a puree.

To assemble the dish, take a large baking dish and start with a layer of aubergines, a layer of the tomatoes, a few basil leaves and some torn mozzerella. Repeat until all the ingredients are used up. Finish with the grated parmesan. Place in the oven and bake for 30 minutes on 180, gas 6.

Serve with a green salad and some warm ciabatta to mop up that delicious sauce.


Comments are closed.