Tessa’s baked aubergine with tomato, mozzarella and parmesan
Tessa’s baked aubergine with tomato, mozzarella and parmesan
Serves: 6 Preparation time: 1 hour *****ng time: 30 mins This classic dish is perfect for summer – every Italian home **** has a slight variation of it. Ingredients:
aubergines 3 medium, sliced 3mm-thick lengthways
flour for dusting aubergines
olive oil for frying
mozzarella 300g, cut into 5mm slices
parmesan 50g, grated
basil leaves 5, roughly torn
TOMATO SAUCE
olive oil 2 tbsp
garlic cloves 2, peeled and finely chopped
tomatoes 5 ripe, skinned and chopped or chopped
tomatoes 400g tin
basil leaves 5, roughly torn Method:
Put the aubergine slices in a colander. Sprinkle with salt and leave for 30 minutes to allow the bitter juices to drain away (you don’t need to do this with sweet, in season aubergines). Heat the oven to 180C/fan 160C/gas 4.
To make the sauce, heat the oil in a saucepan, add the garlic and as soon as you begin to smell the garlic, add the tomatoes and half the basil. Season then simmer for 15-20 minutes or until the tomatoes have melted.
Rinse the aubergine slices and pat dry with paper towels. Lightly dust both sides with flour. Heat enough olive oil to come 1 cm up the side of a saucepan. Fry the aubergine in batches until golden brown on both sides, adding a little more oil if necessary. Transfer them to a plate lined with paper towels to absorb the oil.
Spoon a little tomato sauce into an 30cm oven dish. Cover with a layer of aubergines. Add a few spoonfuls of tomato sauce, then a layer of mozzarella. Add the remaining basil. Sprinkle with parmesan. Repeat to use up the ingredients. Bake for 20-30 minutes, or until lightly golden and crusty. Cool slightly before cutting into servings. Serve hot or at room temperature.
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Tessa’s baked aubergine with tomato, mozzarella and parmesan
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