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Italian Recipes - Parmigiana di melanzane baked aubergine, tomato and cheese gratin
from: Karen AnandItalian Recipes - Parmigiana di melanzane baked aubergine, tomato and cheese gratin
Ingredients
- 2 large aubergine cut lengthwise
- 1/2 -inch thick
- 1 cup olive oil
- 250 ml basic Italian sauce
- 300 gm mozzarella
- 50 gm parmesan or cheddar cheese
- 100 gm fine breadcrumbs mixed with 2 tbsp chopped parsley
- 750 gm tomato
- 4 tbsp olive oil
- 2 tsp salt
- 3 tbsp garlic, chopped
- Pinch of oregano
- cup fresh basil, chopped coarsely
- 1 tsp sugar
- 1 tsp fresh black pepper
Blanch,
skin and chop tomatoes. Run through a mixer until smooth. Place in a
saucepan and put on a slow flame until the pulp becomes thick. If the
tomatoes are pulpy, this may only take five minutes.
Add salt,
sugar, basil and black pepper. Remove from the gas. Heat the oil in
another pan. Fry the garlic until golden and pour the tempering onto
the tomato sauce. Stir well.
Season the slices of aubergine with salt and shallow fry in the olive oil, turning once. Drain the oil.
Layer
the aubergine, tomato sauce and mozzarella, finishing off the
mozzarella, parmesan cheese and herbed breadcrumbs on top. Place in an
oven for 20 minutes or until the cheese bubbles. Serve hot.
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