Aubergines Parmigiana
Serves 6
Preparation time: 10 minutes, plus
draining, plus making sauce
Cooking time: 50 minutes
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6 aubergines
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Salt
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2 tablespoons extra virgin olive oil
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1 quantity Tomato Sauce (see page 74)
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250 g (8 oz) vegetarian Cheddar cheese,
grated
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50 g (2 oz) vegetarian Parmesan cheese,
grated
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Cut the aubergines lengthways into thick
slices. Sprinkle with salt and leave to drain in a colander for 30
minutes. Wash well, drain and pat dry on kitchen paper.
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Brush the aubergine slices with oil and
place them on 2 large baking sheets. Roast the aubergines at the top of
a preheated oven, 200C (400F) Gas Mark 6, for 10 minutes on each side
until they are golden and tender. Meanwhile, reheat the tomato sauce
and keep warm.
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Spoon a little of the tomato sauce into
an ovenproof dish and top with a layer of aubergines and some of the
Cheddar. Continue with the layers, finishing with the Cheddar. Sprinkle
with the Parmesan cheese and bake for 30 minutes until the cheese is
bubbling and golden.
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