Parmigiana di Melanzane (Berenjenas a la Parmesana)

Ingredientes

• 3 large eggplant/aubergine (sliced into 1cm slices)
• 150 g (2/3 cup) mozzarella
• 100 g (1 cup) Parmesan cheese (grated (use a vegetarian alternative if preferred))
• 1 red onion (finely chopped)
• 4 garlic cloves (finely chopped)
• 250 g (1/4lb) mushrooms (sliced (I used portobellini/cremini mushrooms))
• 800 g (28oz) chopped tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh rosemary (finely chopped)
• 1 tablespoon fresh basil (finely chopped)
• salt & pepper to taste

Preparación

1. 1

   Brush the eggplant slices with olive oil and grill in a hot griddle pan for 1-2 minutes per side. Set aside.

2. 2

   Pre-heat the oven to 200°C/400°F.

3. 3

   To make the sauce, sauté the onion in a saucepan in a splash of oil until soft and translucent.

4. 4

   Add the garlic and mushrooms and herbs and fry until the mushrooms are golden brown.

5. 5

   Add the remaining ingredients and allow to simmer for 10 minutes until the sauce has reduced slightly.

6. 6

   To assemble the bake, layer the grilled eggplant with the sauce and cheese in an oven-proof dish, reserving some of the mozzarella for the topping.

7. 7

   Place the dish in the oven and allow to bake for 15-20 minutes until the sauce is bubbling.

8. 8

   Remove from the oven and allow to cool for 5 minutes, then serve with salad/bread of your choice.