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50 Minute Melanzane Parmigiana. Veggie and oozing with cheese, you will love this! Worth the wait.
Serves: 4 Time: 50 minutes
Ingredients
2 Tablespoons Olive Oil, plus extra for brushing
3 Garlic Cloves, crushed
3 Sprigs of Thyme
4 x 400g Cans Chopped Tomatoes
3 Tablespoons Red Wine Vinegar
3 Teaspoon Granulated Sugar
6 Aubergines, sliced thin lengthways
100g Parmesan, grated
85g Breadcrumbs
50g Pine Nuts
2 x 125g Balls Mozzarella, torn
1 Handful Basil Leaves
Method
Heat the oven to 200°C.
Then heat the oil in a large non-stick frying pan and add the thyme, garlic and cook for a few minutes. Add the tomatoes, sugar and vinegar and simmer gently for 20 mins.
Meanwhile, heat another non-stick pan, lightly brush oil over both sides of the aubergine and fry until both sides have a nice charred colour. Once ready, remove and set aside.
Next, in a large baking dish, begin to spread a little of the tomato sauce over the base, then top with a layer of aubergine, season well. Repeat this then top that layer with the mozzarella, half the pine nuts, and basil leaves. Do this process until all the aubergine has been used.
Finally combine the remaining pine nuts and parmesan with bread crumbs, and scatter over the top. Bake for 30 mins until nice and golden.
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Rosie ❤️
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