Baked aubergine
Parmigiana di melanzane
Recipe by Pasquale Amico
SERVES 4
Preparation 10 minutes plus 1 hour standing
Cooking 15 minutes
4 aubergines
200g mozzarella cheese
1 bunch basil
5 tomatoes
4 tbsp olive oil,
150g grated Parmesan cheese
plain flour, to dust
salt and black pepper
Slice the aubergines, to about 1cm thickness, and sprinkle with salt. Leave them in a colander to sweat for an hour or so, then pat dry with kitchen paper. Dust both sides with a little flour and fry them in the oil until golden on both sides - you may have to do this in batches. Place the aubergines on kitchen paper to drain the excess oil.
Slice the mozzarella and the tomatoes. Place the aubergine slices in a baking tray then add the tomato, mozzarella, a few basil leaves, salt and pepper, in layers, and repeat until all the ingredients are used up. Sprinkle the freshly grated Parmesan cheese on top and cook in the oven for 15 minutes at 150°C/Gas Mark 2. Serve warm.
