Portly Cooks | Parmigiana di melanzane

Parmigiana de melanzane is an Italian classic, its up there with some truly wonderful comfort foods, you can even make this ahead of time and freeze it if you are so inclined.

  • 1 Tin Chopped Tomatoes
  • 1 tsp Mixed Herbs
  • 2 Cloves Garlic (crushed)
  • ½ Glass of red wine
  • 1 tsp Ketchup (don’t shoot me)
  • 1 large Aubergine
  • 1 bag of Grated Mozzarella (you might not need all of it but it doesn’t hurt to have too much cheese)
  • 1 tbsp Breadcrumbs

Start off with the sauce, in a saucepan mix together the tomatoes, herbs, garlic, wine and ketchup. Bring it all to the boil and then simmer until it has reduced by about a third, once done leave to one side.

Heat a griddle pan, if you don’t have one don’t worry just use a normal flat bottomed pan. While the pan heats up, slice the aubergine thinly into discs. Cook each slice of aubergine on the griddle so that it has good bar marks on either side, repeat until all the aubergine is cooked.

Next, in a baking dish of your choosing layer the aubergine followed by some of the tomato sauce and then a good sprinkling of the cheese. Repeat this until you either run out of aubergine or space in your baking dish.

At this point you can freeze it and cook it another day or top with more cheese and the breadcrumbs and bake in the oven at 180c for 30-40 minutes.


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