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    Parmigiana di Melanzane

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    Parmigiana di Melanzane

    This is a classic: it's a meal in itself, but works as an accompaniment too. Keeping the aubergine chunky will help to create a creamy texture.

    • Preparation time: 10 minutes
    • Cooking time: 50 minutes
    • Total time: 1 hour 60 minutes

    Serves: 4 - 6


    • 3 large aubergines, sliced into 2cm-thick rounds
    • 5 tbsp extra virgin olive oil
    • 300ml double cream
    • 125g parmesan, grated
    • Tomato Sauce
    • 25g butter
    • 2 garlic cloves, finely chopped
    • 3 x 400g tins whole plum tomatoes
    • 10g oregano leaves


    1. Preheat the grill to medium. Brush the aubergine slices on both sides with olive oil, place on 2 baking sheets in a single layer and season. Place on a shelf 15cm away from the element and grill for 10 minutes on each side until tender and slightly charred. Turn off the grill and switch the oven to 200°C/gas 6.
    2. For the tomato sauce, heat the butter in a large pan and add the garlic. Cook for 30 seconds, then add the tomatoes and oregano. Simmer, stirring to break up the tomatoes, for 15 minutes until thick.
    3. Meanwhile, put the cream in a saucepan and boil until reduced by one third. Take off the heat, add 50g of the Parmesan and season.
    4. Once all the elements of the dish are ready, spoon 2 tbsp tomato sauce into a 34cm x 28cm baking dish and place a third of the aubergine on top. Spoon over half the remaining tomato sauce and scatter with half the remaining cheese. Repeat once more with a layer of aubergine, the remaining tomato and cheese and then top with a final layer of aubergine. Finally, spread over the Parmesan cream. Bake in the oven for 15 minutes until golden. Allow to settle for 10 minutes and serve warm, rather than piping hot.

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