Vegetarian parmigiana
This is in an Italian classic although I skip the ham making it vegetarian mainly because I think that it doesn't necessarily need. If you want to add meat the key ingredient is cooked ham and you add it to each layer.
Ingredients
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Tomato sauce - I make mine from 2 tinned tomatoes or use passata
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350-400 g dry mozzarella
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2-3 handfuls Parmesan cheese grated
Cooking Instructions
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1
Cut the aubergines in thin strips - as much the same thickness as possible
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2
Grill them under the grill - this step is essential to remove water from the aubergines. Following the classic recipe You should leave the slices with rock salt under a cloth for an hour allowing the water to escape ahead of cooking. I rarely have time for this step
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3
In an oven dish with a tiny bit of oil at the bottom start by layering the aubergine so that it covers the bottom
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4
Add 1/2 of the tomato sauce or passata on top covering the aubergines
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5
Sprinkle some Parmesan and then the mozzarella
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6
Repeat another layer and finish with tomato, Parmesan and some mozzarella
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7
Cook in the oven for 20 min at 180-200 degrees depending on your oven
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