Mangia: Aubergine Parmigiana.

Growing up there were never set rules in our house, nor our Nanna and Grandad's, for what day was a special day for a big family meal. We of course always had Easter and Christmas scheduled around Nanna and Grandad's table, but as for all of the other times, it didn't need to be a special occasion or a Sunday. Meals would be after school, before school, Saturday lunch or most days during the school holidays. Going to Nanna and Grandad's house at any time pretty much meant it was a special day for food and to gather around the table for a feast. 

We loved nothing more than having jobs to do and shadowing Grandad in the kitchen, which was something Aubergine Parmigiana was perfect for. One of us would be on frying aubergine duty (when we were a little older) one of us would be on placing the tomato sauce in the dish and layering the aubergine on top and the other would be on egg and cheese duty. The memories of this make us smile just typing it and will stay in our hearts forever. 

We hope you enjoy making it with your family, as much as we do, and did, with ours. 

What you need:

3 Aubergines 
3 balls of Mozzarella 
Chedder cheese
2 cans of plum tomatoes
I stick of Celery
2 eggs

What to do:

For the Tomato sauce:

Dice your garlic and add to a saucepan with a tablespoon of olive oil on medium heat. 

Place your can of plum tomato's in a blender and blend until smooth. 

Once your garlic has turned blonde, add your tomato's to your saucepan. Fill your tomato can half way with water and swill it out, pour into your blender and add this water to your saucepan. This means no tomato goes to waste. 

Chop one stick of celery in to quarters and add it to your tomato sauce with a couple of leaves of parsley.

Season with salt and pepper or use pepper and a teaspoon of vegetable stock. 

Leave sauce to simmer. Add basil leaves when you are nearly ready to use your sauce. 

Now on to the Aubergines: 

Wash your aubergines (eggplant) and slice them into quarter of an inch thick discs. 

Prepare a saucepan with oil. We like to use Italian olive oil, but really you can use vegetable oil too. Coat the bottom of the pan with half an inch layer of oil. 

Once the oil is nice and hot. Add your aubergine slices and allow to turn golden on both sides. 

Place on a plate with a paper towel to allow excess oil to drain. 

To put together you Aubergine Parmigiana: 

Drain off your mozzarella and slice into discs and beat your two eggs in a small bowl.

Get your baking dish and layer with a few spoons of tomato sauce, followed by a layer of aubergines, then a layer of mozzarella. A top the mozzarella drizzle some egg. 

Continue to layer. This is where you can be as creative as you like. We alternated each layer of cheese, so we did mozzarella, aubergine, cheddar. You can also season a touch as you go, maybe add a dash of salt and pepper to each layer and a few basil leaves. Have fun with it! :) 

Bake in the oven at 180 degrees for 45 mins or until the top is getting lovely and golden and you can see the sides bubbling! :) 

Have you made Aubergine Parmigiana before? Will you be giving this recipe a go?

Buon Appetito!

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