aubergine Parmigiana


• 3 large firm aubergines
• olive oil
• 1 onion, peeled and finely chopped
• 1/2 a bulb of spring garlic, if you can get it, or 1 clove of regular garlic, peeled and finely sliced
• 1 heaped teaspoon dried oregano
• 2 x 400g tins good-quality plum tomatoes or 1kg fresh ripe tomatoes
• sea salt and freshly ground black pepper
• a little wine vinegar
• a large handful of fresh basil
• 4 large handfuls of freshly grated Parmesan cheese
• 2 handfuls of dried breadcrumbs
• a little fresh oregano, leaves chopped

• 1 x 150g ball of buffalo mozzarella


This Classic Northern Italian Recipe Is A Great Way To Serve Aubergines. By Layering Them With Parmesan And Tomatoes And Then Baking Them You Get An Absolutely Moreish, Scrumptious Vegetable Dish. Great Served With All Sorts Of Roasted Meats And With Roas

Jamie Oliver Favicon Jamie Oliver
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