Parmigiana di melanzane - or Aubergines with Mozzarella and Parmesan

I first made this dish to accompany a roast chicken - which it did very well.  It occurred to me at the time, that it would be good with a lot of other types of meat and especially greasy types like pork or gammon, or types that tend towards dryness, as with chicken.

However, this time, it was nobody's second fiddle but the star of the show, accompanied by some salad and garlic bread.  The meat eaters in the family would have preferred more carbs with their Parmigiana, but nobody announced that they missed the meat.

If you make use of one of those olive oil sprays when cooking the aubergine, you are able to keep the oil to a minimum.  Although the dish is heaving with cheese, neither of them are very greasy cheeses and so it stays really light.  I think the juiciness of the tomato & basil sauce helps to balance the rich cheese and the aubergine becomes deliciously soft and gently flavoursome.  I really must make this one more often!

PARMIGIANA DI MELANZANE (serves 4 as a main course)

Ingredients :

2 aubergines, topped, tailed and sliced thinly
olive oil spray
sea salt & ground black pepper
300g mozzarella, sliced
115g parmesan (or Grana Padano), grated
3 tbsp panko or crispy breadcrumbs
1 tbsp butter, cut into small pieces.
  

For the tomato & basil sauce :

1 tbsp olive oil

3 banana shallots, chopped finely

2 garlic cloves, chopped finely

400g can chopped tomatoes
1 large vine ripened tomato, chopped
2 tsp tomato puree

1 tbsp tomato ketchup

1 tsp of Worcestershire Sauce

3-4 fresh basil sprigs, torn
1 tsp sugar or honey

sea salt & black pepper to taste.

Arrange the aubergine slices in a single layer on 1-2 baking sheets.  Spray with olive oil and season, then bake in a preheated oven at 200C/400F/Gas Mark 6, for 10-15 minutes, until tender, but not collapsing.

Over a high heat and using a large frying pan, add the olive oil and when up to temperature add the shallots and garlic.  Cook, stirring regularly, for 5 minutes or so until softened.   Add the tomatoes, stir in the tomato puree, ketchup, Worcestershire sauce, fresh torn basil and season with salt and pepper to taste, adding the sugar or honey if it requires a bit more sweetness.  Bring to a lively simmer then lower the heat and gently simmer for about 10 minutes, until thickened.  

Spray an ovenproof dish with olive oil and arrange half the aubergine slices in the base.  Cover with half the mozzarella, spoon over half the tomato sauce and sprinkle with half the Parmesan.  Mix the remaining Parmesan with the breadcrumbs.  Make more layers, ending with the Parmesan mixture.

Dot the top with butter and bake for 25 minutes, until the topping is golden brown.

Remove from the oven and leave to stand for 5 minutes, before slicing and serving.

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