Melanzane alla Parmigiana

 Melanzane alla Parmigiana is a dish of layered aubergine, mozzarella in a tomato sauce. This is one of our favourite Italian dishes that's always a pleasure to make and to eat. A truly wholesome dish that doesn't boast about being vegetarian. Perfect for #meatfreemondays or any other day for that matter.

Serves 2

Ingredients

1 Aubergine (also known as egg plant)

1 Onion

1 Ball of Mozzarella 

400g Cherry Tomatoes

3 Garlic Cloves 

1 Chilli

4 Sprigs of Oregano

2 Sprigs of Rosemary

2 sprigs of Thyme

2 tbsp Balsamic Vinegar

1tbsp Tomato Puree

400ml Vegetable Stock

Parmesan Cheese

Salt & Pepper

Method

Place the cherry tomatoes, garlic, 2 sprigs of oregano, chilli and a pinch of salt and pepper in a jug. Blend together with a hand blender and place to one side.

Heat 1tbsp of oil in a pan, chop the onion then sauté until translucent. Then add the tomato sauce and cook until thickened. Now add the rosemary, oregano, thyme, tomato puree and balsamic. Stir to combine then pour in the vegetable stock. Reduce by half then remove from the heat.

Meanwhile Slice the aubergine and mozzarella thinly. In baking dish layer the aubergine, mozzarella with a grating of parmesan followed by the sauce. Continue until you have reached the top of the dish, finishing with the mozzarella layer. Finish with a thick grating of parmesan and a drizzle of olive oil.

Bake in a 180C preheated oven for 20-30 minutes until golden and bubbly.

Serve with grilled meats or side salad.