Gino's aubergine parmagiana bake
March is Veggie Month, so Gino's here to cook a meal that will be sure to bring our humble veg back into the spotlight and straight onto everyone's shopping lists. He's got a classic dish from Sicily with one of his favourite veg, aubergine parmagiana bake.
Serves: 6
Ingredients
4 tablespoons olive oil
2 cloves garlic finely sliced 2 x 400g tinned chopped tomatoes 2 teaspoons dried oregano 3 large aubergines, cut into 1 cm thick slices, stem removed 15 basil leaves 100g grated Italian style hard cheese or Parmesan (the parmesan will not suitable for vegetarians) 1 ball mozzarella 40g dried breadcrumbs Salt and black pepper
**Method**
Place one tablespoon of olive oil and the sliced garlic into a saucepan. Place on a medium heat and once it starts to sizzle, fry for 1 minute then quickly tip in the tomatoes and dried oregano.
Simmer gently for about 15 minutes whilst you prepare your aubergines
Heat a griddle pan on a high heat. Brush the aubergine slices with olive oil then in batched griddle on both sides until soft and lightly charred, then remove from the griddle and set to one side.
When all the aubergines are cooked and the sauce has thickened add the basil leaves to the sauce, season with salt and pepper
Preheat the oven to 190oc/Gas 5 and take an ovenproof dish about 25cm x 12cm
Place a thin layer of tomato sauce in the bottom of the dish then sprinkle with a little of the grated Parmesan. Place a layer of the aubergines on top and season with salt and pepper.
Repeat the layers, finishing with a little of the tomato sauce
Tear the mozzarella over the tomato sauce then mix together any remaining parmesan and the breadcrumbs and scatter over the top
Place it in the oven and bake for 40 minutes or until bubbling and golden brown. Once cooked remove from the oven and leave to stand for 10 minutes then serve.
Serve with warm crusty bread and a glass of Italian red wine
SERVES: 6COOK TIME: 50 minutes
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