AUBERGINE PARMIGIANA
INGREDIENTS
4 aubergines
Ooil
2 balls of good quality buffalo mozzarella torn
50g parmesan finely grated
FOR THE TOM SAUCE
Dash ooil
2 onions fine diced
2 cloves garlic chopped
4 tins top quality plum tomato's
1 tbsp sugar
Sea salt & fresh ground black pepper
1 chicken jelly stock optional
Take a small deep roasting tin and place a layer of aubergine on the bottom of the tin, this is just like making a moussaka or lasagna in principle, pour over some tomato sauce, layer on some of the torn buffalo & a sprinkle of parmesan, repeat 3 times and finish off with extra cheese. Bake in a pre heated oven 190 degrees for approx 30 minutes till bubbling.
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