Aubergine Parmigiana from Spring and Summer Cooking with a Veg Box (Riverford Companions) by Guy Wat
This Italian classic of baked aubergines layered with tomato and cheese is Mediterranean comfort food at its best. It is a meal in its own right, though also makes a sumptuous side dish for simple ...
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Ingredients
- 125 g Parmesan or vegetarian alternative, grated
- 200 g mozzarella
- 600 g passata (sieved tomatoes) or tomato sauce
- 2 aubergines, sliced 5 mm-1 cm-thick, and shallow-fried
- 2 small bunches of basil
- small bunch of oregano
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