PARMIGIANA

Ingredients:

2 tablespoons of olive oil
1 large onion, chopped
3 garlic cloves, crushed
8 tomatoes cut into small cubes
1 teaspoon of granulated sugar
2 tablespoons of tomato puree
2 large aubergines
250 g of mozzarella, sliced
100 g of parmesan cheese, grated
Thyme
Salt, pepper

Preparation Time:

15 min

Cooking Time:

60 min

Pre-heat the oven to 180°C (Gas mark 6)

Heat the olive oil in a pan and fry the onion and garlic. Add the tomatoes, sugar, salt and pepper. Stir with a fork and crush the tomatoes to the consistency of a purée. Add the tomato purée.

Meanwhile, wash the aubergines, remove the stalks and slice them length-wise into thin slices.

In the Pyrex roaster put a layer of tomato sauce, then a layer of aubergines, cover with slices of mozzarella and sprinkle with parmesan cheese. Repeat this layering until all the ingredients have been used, and end with the parmesan cheese. Bake for about 50 min.


Before cooking, you can put the slices of aubergines in a strainer, lightly salt and let drain for 30 min. Then wash thoroughly and dry with a paper towel. Coat the slices with a little flour, and fry them for a few minutes on both sides in heated olive oil, using the food tongs to turn them. Drain well on paper towels.

This recipe can be served warm or cold. You can cut cubes of this Parmigiana and put them on slices of bread. Suitable for vegetarians.