Angela Hartnett Authentic Aubergine Parmigiana Recipe
A moreish aubergine parmigiana recipe from Angela Hartnett. The Italian dish layers up melting mozzarella, eggplant and a rich tomato sauce.
Ingredients
- 200ml olive oil
- 1 small onion, chopped
- 1 garlic clove, crushed
- 1 x 400g can of plum tomatoes
- 2 large aubergines
- 2 x 125g balls of buffalo mozzarella, sliced
- A bunch of fresh basil leaves
- 100g Parmesan, freshly grated
- Salt and freshly ground black pepper
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