Aubergine parmigiana

00. Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves
Serves 4

 


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the aubergine parmigiana

  • 1 litre/1¾ pint tomato passata
  • 1 garlic clove, crushed
  • 1 sprig rosemary
  • 3–4 tbsp balsamic vinegar
  • 2 tsp olive oil
  • 4 aubergines, cut into long slices
  • 2 beef tomatoes, sliced
  • 1 bunch fresh oregano, leaves only
  • 1 bunch fresh basil, leaves only
  • 2 balls mozzarella, sliced
  • 60g/2¼oz Parmesan, grated
  • 60g/2¼oz pecorino, grated
  • 2 handfuls breadcrumbs (not Japanese panko breadcrumbs)
  • salt and freshly ground black pepper

For the cheese sauce

  • 80ml/2½fl oz double cream
  • 50g/1¾oz Parmesan, grated
  • 50g/1¾oz pecorino, grated

To serve

  • 2 tbsp fresh oregano, roughly chopped
  • 2 tbsp fresh basil, roughly chopped

For the salad

  • selection salad leaves
  • 3 tbsp olive oil
  • 1 tbsp white wine vinegar
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