Thursday, 4 July 2013

Milinciani Alla Pamigiana

For Aubergine

1 medium aubergine, sliced into 5mm slices
seasoned flour
2 eggs,beaten
olive oil

For Tomato Sauce

1 garlic clove, thinly sliced
6 large tomatoes, roughly chopped
100ml Passata
olive oil
1 small bunch basil , torn
1 ball mozzarella , torn
grated Parmesan

Pre-heat the oven to 180 centigrade/ gas mark 4.

Dust each slice of aubergine with the seasoned flour then dip into the beaten egg. Shallow fry the slices in a glug of olive oil in a pan, till golden brown. Leave to cool.
In a large pan saute the sliced garlic ina  little olive oil and cook for a couple of minutes without colouring. Add the tomatoes and cook for a few minutes then add the passata and some torn basil and simmer for 15-20 minutes until thickened, then season.
Layer a few spoonfuls of the sauce in the bottom of an ovenproof dish. Cover with the aubergine, then top with grated parmesan, mozzarella and torn basil, then repeat, ending with a thin layer of tomato sauce scattered with grated parmesan and torn basil leaves.
Bake for 30-40 minutes until bubbling and golden.

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