Parmigiano Reggiano Baked Aubergine and Mushroom Parmigiana Recipe | Food Network UK
Based on the classic aubergine dish, this version includes large flat mushrooms too – and it’s delicious!
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Ingredients
- 1 large aubergine, trimmed and sliced
- 3 tbsp. olive oil
- 1 small onion, finely chopped
- 1 large garlic clove, crushed
- 400g can chopped tomatoes
- 1 tbsp. tomato puree
- 2 tsp. dried oregano or mixed Italian herbs
- A few drops of balsamic vinegar
- Pinch of salt, sugar and freshly ground black pepper
- 2 Large flat mushrooms, thickly sliced
- 100g Parmigiano Reggiano, finely grated
- 4 tbsp. dried white breadcrumbs (e.g. Panko)
- Salt
- freshly ground black pepper
- Basil leaves, to garnish
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