Roast aubergine parmigiana recipe | Good Food
An Italian-style roasted vegetable gratin with tomato and basil sauce, Parmesan and mozzarella, from BBC Good Food.
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Ingredients
- 2 tbsp extra-virgin olive oil
- 2 garlic cloves crushed
- small bunch basil stalks finely chopped
- 2 x 400g cans cherry tomatoes
- 1 tbsp chopped sundried or semi-dried tomato
- 1 tsp clear honey
- few thyme sprigs, leaves removed
- 4 medium aubergines
- 2 balls light mozzarella thinly sliced
- 25g breadcrumb
- 25g parmesan (or vegetarian alternative), finely grated
- crusty bread to serve (optional)
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