Eggplant (Aubergine) Almost Parmigiano |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is based on an Iain Hewitson recipe and it is a nice change from veal parmigiano. Prep time takes in 15 minutes resting time. Ingredients:
4 medium eggplants, sliced crosswise into 7 . 5 mm slices |
light olive oil |
mozzarella cheese, sliced |
basil pesto (your own or bottled) |
tomato puree (your own or favourite bottled) |
virgin olive oil |
balsamic vinegar |
1 sprig basil |
Directions:
1. Preheat oven to 200dC.
2. Heat oil in a large pan until almost smoking and cook eggplant in 3 or 4 lots until golden on both sides.
3. Drain well in kitchen towel.
4. On a lightly oiled baking tray, reform the eggplants into a stack, putting a little pesto, tomato puree& cheese between the slices.
5. Rest for 15 minutes to develop the flavours and then put in the oven for 15 minutes.
6. Place eggplant on 4 plates, sprinkle with oil and balsamic and garnish with basil.
7. If you want to make it really fancy put some pesto and tomato purée in a couple of squeeze bottles and make an attractive pattern on the plate with a little of each.
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