Parmigiana melanzana

Parmigiana melanzana

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Preparation time
30 mins to 1 hour

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Cooking time
1 to 2 hours

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Serves
Serves 4

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Dietary
Vegetarian

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This is an Italian classic that combines the fresh flavours of aubergine, tomatoes and mozzarella.

By Matt Tebbutt
From Saturday Kitchen[row]

Ingredients

  • 1 Sicilian round aubergine
  • 1 tsp red wine vinegar
  • 1 tsp caster sugar
  • 200 ml/7fl oz passata
  • 400g tin plum tomatoes
  • 1 bunch of basil, stalks and leaves separated and chopped
  • 1 large aubergine
  • olive oil, for deep-frying
  • 100g/3½oz plain flour
  • 2 free-range eggs, beaten
  • 200g/7oz buffalo mozzarella, sliced
  • 200g/7oz smoked mozzarella, grated
  • 200g/7oz Parmesan
  • 2 beef tomatoes, thinly sliced
  • salt
  • 2 tbsp olive oil, to serve
  • 2 tbsp basil leaves, deep-fried, to serve