Vegetarian parmigiana

Name: Vegetarian parmigiana
Total time: 6300 s
Yield: 4 people
Cuisine: British
Ingredients: Tomato sauce - I make mine from 2 tinned tomatoes or use passata; 2 aubergines; 350-400 g dry mozzarella; 2-3 handfuls Parmesan cheese grated

Gaia Riva @gaia

Bristol

This is in an Italian classic although I skip the ham making it vegetarian mainly because I think that it doesn't necessarily need. If you want to add meat the key ingredient is cooked ham and you add it to each layer.

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Ingredients

45min - 1 hour

4 people

Tomato sauce - I make mine from 2 tinned tomatoes or use passata
2aubergines
350-400 gdry mozzarella
2-3 handfulsParmesan cheese grated

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Steps

45min - 1 hour

1

Cut the aubergines in thin strips - as much the same thickness as possible
2

Grill them under the grill - this step is essential to remove water from the aubergines. Following the classic recipe You should leave the slices with rock salt under a cloth for an hour allowing the water to escape ahead of cooking. I rarely have time for this step
3

In an oven dish with a tiny bit of oil at the bottom start by layering the aubergine so that it covers the bottom
4

Add 1/2 of the tomato sauce or passata on top covering the aubergines
5

Sprinkle some Parmesan and then the mozzarella
6

Repeat another layer and finish with tomato, Parmesan and some mozzarella
7

Cook in the oven for 20 min at 180-200 degrees depending on your oven