Name: Next level aubergine parmigiana
Prep time: 1 h
Cook time: 1 h
Yield: 6
Ingredients: olive oil , for frying -; 4 garlic cloves , finely chopped -; 2 rosemary sprigs -; large bunch of basil -; 2 x 400g cans finely chopped tomatoes -; 175ml red wine -; 4 large aubergines (1.2-1.5kg) -; 1 large slice of white sourdough bread (about 85g) -; 85g finely grated parmesan and/or pecorino, or vegetarian alternatives -; 250g mozzarella , patted dry and thinly sliced -

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Next level aubergine parmigiana

1. olive oil , for frying -

2. 4 garlic cloves , finely chopped -

3. 2 rosemary sprigs -

4. large bunch of basil -

5. 2 x 400g cans finely chopped tomatoes -

6. 175ml red wine -

7. 4 large aubergines (1.2-1.5kg) -

8. 1 large slice of white sourdough bread (about 85g) -

9. 85g finely grated parmesan and/or pecorino, or vegetarian alternatives -

10. 250g mozzarella , patted dry and thinly sliced -

How to cook deliciously - Next level aubergine parmigiana

1. Stage

Heat a splash of the oil in a saucepan over a medium heat and fry the garlic, rosemary and a sprig of basil for 1 min. Add the tomatoes and wine, and bring to a simmer. Partially cover the pan with a lid and bubble for 45 mins-1 hr until the mixture has reduced by half and thickened. Add splash of water if you need to loosen it a little.

2. Stage

Meanwhile, cut the aubergines into 1cm-thick rounds, layering them in a large colander and sprinkling lightly with salt as you go. Set aside for 30 mins.

3. Stage

Tear the bread into the smallest pieces you can manage, then mix with 1 tbsp each of the olive oil and grated hard cheese.

4. Stage

Rinse the salted aubergines under cold water and pat dry using a tea towel. Heat a few millimetres of olive oil in a large frying pan over a medium heat and cook the aubergine slices in batches for 2-3 mins on each side until golden brown and cooked through, adding a splash more oil as needed. Set aside to drain on kitchen paper.

5. Stage

Heat the oven to 190C/170C fan/gas 5. Taste the tomato sauce for seasoning, then spread a little over the base of an ovenproof baking dish (ours was 20 x 30cm). Arrange a layer of the aubergines over the sauce, then top with a few basil leaves and a scattering of both cheeses. Continue to layer, finishing with tomato sauce and reserving a few whole basil leaves.

6. Stage

Sprinkle over the seasoned bread chunks and bake for 30 mins until bubbling and golden brown. Grind over some black pepper and scatter over a few more basil leaves just before serving. Once cool, will keep covered and chilled for up to three days or frozen for up to three months.