Like a lasagna but easier to make, my mum taught me her take on this recipe and although she criticised almost every step I took - it's so yummy and perfect cold the next day. With grilled aubergine balancing the melted parmesan, the taste of this dish is as delicious as it gets!
It's an aubergine take to the classic lasagna, a recipe picked up when my mum lived in Italy. Perfect for a mid-week dinner to serve the whole family. My sister doesn't like vegetarian meals but even this convinced her to try it. I just love the taste of it!
Prep: 30-40 mins
Cooking: 40 mins
Ingredients
2 large aubergines
1 onion, peeled and finely chopped
1 garlic clove, peeled and finely chopped too
1 tsp dried oregano
1 bottle (the Waitrose one is 680g) of passata
1 can of tinned tomatoes
3 large handfuls of parmesan, buy the block and grate it yourself (it's cheaper!)
Method
First, cut off the storks of the aubergine and slice horizontally into circles. Lay flat on a plate or chopping board and dab off the water with kitchen roll, then sprinkle with salt. Pour some oil onto a griddle or frying pan and leave to come up to heat (make sure the oil doesn't start smoking - it means it's too hot!). Put as many as you can fit in the pan and watch carefully to make sure they don't burn. Turn over once cooked on one side and after both sides are cooked, remove from the heat to cool. Continue this process with the remaining aubergine slices.
In a separate saucepan, cook the garlic and onion until transparent. Add the passata and tinned tomatoes as well as some salt and pepper to taste. Simmer on medium heat for 15-20mins until thickened. Set aside for assembly.
Preheat oven to 180℃.
Putting everything together: spread a layer of the tomato sauce on the bottom of baking dish, lay some of the aubergines on top to fully cover the tomato and sprinkle parmesan on. Keep on layering until the dish is full, adding an extra handful of parmesan on top.
Place in the oven for 40-45 mins until the top is golden and crispy. Serve hot with salad.
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