PARMIGIANA DI MELANZANA

A moreish aubergine parmigiana recipe from Rick Stein. The Italian inspired dish layers up melting, tagglio, aubergine,and a rich tomato sauce.

INGREDIENTS Serves 6
1 kg aubergine
150m Extra virgin olive oil
200g  Taleggio cheese
Large handful of basil leaves (shredded)
300 ml TOMATO SAUCE
50g parmesan cheese (grated)
Salt

METHOD

Slice the aubergine length ways and salt the slices and leave to drain for 30 mins.  This stops them from absorbing too much oil.

Pre heat the oven to 200⁰C

Pat the aubergine dry to remove the salt and the juices. Heat about two tablespoons of the oil in a large frying pan, add a layer of aubergine slices and fry over a medium heat for 2 minutes either side until tender and golden.

Set aside, repeat with remaining aubergine.

Cut the Taleggio in half, then cut each piece 8nto long, thin, slices.

To assemble, lay half the aubergine slices over an 20cm X 30cm shallow oven-proof dish.  Scatter over half the basil and spread half the tomato sauce.  Cover with the half the cheese slices, and sprinkle half the parmesan. Repeat the layers.

Bake for 20 minutes till bubbling hot.

Top off with a sprinkle of Parmesan cheese and serve with crusty bread and a green salad.

Original Recipe Rick Stein Mediterranean Escapes