Parmigiano Reggiano Baked Aubergine and Mushroom Parmigiana
Based on the classic aubergine dish, this version includes large flat mushrooms too – and it’s delicious!
Ingredients
Method
Step 1
Preheat a char-grill pan on the grill. Brush the aubergine slices with 1-2 tbsp. olive oil. Char-grill or grill for 2-3 minutes on each side, until softened. Set aside.
Step 2
Heat the remaining olive oil in a frying pan and gently fry the onion and garlic over a medium-low heat for 6-8 minutes, until very soft, but not brown.
Step 3
Add the tomatoes, tomato puree, herbs and a splash of water.
Step 4
Cook without a lid for 15-20 minutes, adding a little more water if required.
Step 5
Season to taste with the balsamic vinegar, salt, sugar and freshly ground black pepper.
Step 6
Preheat the oven to 190°C/Fan oven 170°C/ Gas Mark 5.
Step 7
Spoon half the tomato sauce into two individual baking dishes (or use one large dish).
Step 8
Sprinkle with one third of the Parmigiano Reggiano.
Step 9
Arrange the aubergine and mushroom slices on top, season, then sprinkle with another third of the Parmigiano Reggiano. Spoon the rest of the tomato sauce over the surface.
Step 10
Mix the breadcrumbs and remaining Parmigiano Reggiano, then sprinkle evenly over the top.
Step 11
Bake for 30-35 minutes, until golden brown.
Step 12
Serve, scattered with basil leaves.
