A moreish aubergine parmigiana recipe from Rick Stein. The Italian inspired dish layers up melting Taleggio, aubergine,and a rich tomato sauce.
INGREDIENTS Serves 6
1 kg aubergine
150m Extra virgin olive oil
200g Taleggio cheese
24 basil leaves (shredded)
300 ml TOMATO SAUCE
50g parmesan cheese (grated)
Salt
METHOD
Top and tail the Aubergine, and slice them length ways into 1 cm thick slices. Sprinkle with salt, and leave to drain in a colander for 40 mins. This will help to stop them from absorbing too much oil.
Pre heat the oven to 200⁰C
Pat the aubergine dry to remove the salt and the juices. Heat about two tablespoons of the oil in a large frying pan, add a layer of aubergine slices and fry over a medium heat for 2 minutes either side until tender and golden.
Set aside, repeat with remaining aubergine.
Cut the Taleggio in half, between the two rinded sides then cut each piece into long, thin, slices.
To assemble: lay half the aubergine slices over an 20cm X 30cm shallow oven-proof dish. Scatter over the basil and then spread over half the tomato sauce. Cover with the half the cheese slices, and sprinkle half the parmesan. Repeat the layers.
Bake for 20 minutes till bubbling hot.
Top off with a sprinkle of Parmesan cheese and serve with crusty bread and a green salad.
Original Recipe Rick Stein Mediterranean Escapes
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