Reader's Digest Mediterranean Cookbook/Tess Mallos 1996

Aubergine with Cheese (Parmigiana Di Melanzane)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1.3kg/3 lb large aubergines salt 4 tablespoons olive oil
600 ml/1 pint sugo di pomodoro 60g/2 oz grated Parmesan cheese 225g/8oz shredded mozzarella cheese
1 tablespoon chopped fresh basil (optional) crusty bread, to serve



1 Cut the aubergines lengthwise into 1 cm/1/2 in thick slices. Place in a colander, sprinkle each layer with salt, and leave for 30 minutes. Rinse briefly and dry the slices in a clean cloth. Brush a baking sheet with oil. Arrange the aubergines in a single layer, brush with oil and cook under a hot grill until browned on each side. Set aside and cook the remaining aubergine slices.
2 Preheat the oven to 180 C/350 F/gas mark 4. Brush a wide, shallow casserole with the oil and arrange the aubergines in a single layer. Cover with a thin layer of sugo di pomodoro and sprinkle with Parmesan and mozzarella. Repeat the layers, finishing with a thick layer of sugo di pomodoro and a generous sprinkle of mozzarella, then Parmesan. Sprinkle with basil. Bake for 25-30 minutes, until browned. Serve hot or warm with crusty bread.

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