United States
Cooking time - 80 mins
Serves - 6
Difficulty - not too tricky
Ingredients
- 3 large aubergines
- ⅔ lugs olive oil
- 1 chopped onion
- 1 clove garlic, sliced
- 1 tsp dried oregano
- 800 gr tinned plum tomatoes
- Vine vinegar
- Basil leaves, handful
- Parmesan, to taste
- Breadcrumbs (mixed with olive oil and oregano), 2 handfuls
- 150 gr buffalo mozzarella
- Salt and pepper, to taste
- Preheat oven to 190°C.
- Remove the stalks from the aubergines, slice them up into 1 cm thick slices and grill them.
- Meanwhile put 2 or 3 lugs of olive oil into another large pan on a medium heat. Add the onion, garlic and dried oregano and cook for 10 minutes, until the onion is soft and the garlic has some colour.
- Add tinned tomatoes and simmer for 15 minutes. Season with salt and pepper. Add basil, vine vinegar and stir.
- Once cooked, add a small layer of tomato sauce to a baking dish, then a thin scattering of Parmesan, followed by a single layer of aubergines.
- Repeat these layers until you’ve used all the ingredients up, finishing with a little sauce and another good sprinkling of Parmesan.
- Add breadcrumbs and buffalo mozzarella and bake for 30 minutes.
- Remove from oven, allow to cool for a few minutes and serve!
