AUBERGINE PARMIGIANA

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

Heat a non stick frying pan or griddle, meanwhile slice the aubergine length ways about the thickness of a pound coin, sprinkle both sides with salt and a drizzle of ooil, sear in the frying pan or griddle till coloured up on both sides.  Leave to one side and now make the tomato sauce, fry the onions for approx 5 minutes in the ooil, sometimes I add a knob of butter for extra richness, soften without colour, add the garlic and cook on for another 5 minutes, add the tomato's & chicken stock if using, if whole plum tomato's use a potato masher to break up, reduce on a medium heat for 10 minutes, add the sugar and taste, then adjust the season with salt and pepper.

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.