Freezer Favourites

Aubergine parmejano

So every recipe for this is different, which means I can't get it wrong :-)

Every so often LIDL does aubergines at a rock bottom price, so I buy by the box load, and having done trays of Moussaka, Ratatouille and Aubergine dip, I'll get around to this.

Aubergines
Mozarella
Passata or tomatos
Parmesan
Garlic
breadcrumbs 
Olive oil
Oregano
Seasoning

There's deliberately no amounts here as it varies every time depending on the size of the aubergines and what trays and dishes we have available.

If you're using tomatos, these need to be cooked down to form a sauce with a little olive oil, which can be done whilst the aubergines are in the oven. We slice the aubergines, drizzle with a little olive oil and cook on trays in the oven at about 200 deg. This takes quite a long time and a lot of trays and plates.

Once cooked, we layer aubergine, then tomato with very very finely sliced garlic, then mozarella and parmesan, layer after layer to the top of the disk, seasoning each layer as we go. The top is covered with a breadcrumb, oregano and parmesan mix.

The whole lot is cooked in a medium oven for about half an hour, until it's bubbling and browning on top.

• 10
• 20
• 50
• < Prev
• 1
• 2
• 3
• 4
• 5
• 7
• Next >