Aubergine/eggplant parmigiana – Organic Tuscany Cookbook
Aubergine/eggplant parmigiana This Italian restaurant classic is a little time-consuming (the grilled eggplant takes a while) but your guests will tell you
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Ingredients
- 2 large aubergines/eggplant
- 1 kg/2 lb ripe tomatoes (or good bottled or canned crushed tomatoes)
- 2 cloves garlic, peeled but left whole
- 200g/7 oz mozzarella, ripped into small pieces
- 60 g/2 oz Parmesan cheese, freshly grated
- Sprig of basil, leaves only
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