A classic aubergine parmigiana recipe by legendary cook Elizabeth David
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To make the tomato sauce: Heat 4 or 5 tablespoons of olive oil in a frying pan. When it is hot but not smoking, throw in several sliced cloves of garlic; after a few seconds add 750g (1½ lb) of ripe skinned tomatoes, roughly chopped. Let them cook for about 3 minutes only. Season with salt and pepper, and then add a few coarsely chopped leaves of fresh basil, or failing that, some parsley.
Next, why not try more aubergine recipes from the House & Garden archive?
Yield
4-5
Ingredients
Ingredients
Method
Step 1
Peel the aubergines and cut them into long, thin slices. Salt them and put them into a colander to drain for an hour or two. Dust them with flour, fry them gently in olive and oil, and drain them on kitchen paper.
Step 2
Put a little oil in the bottom of a china soufflé dish or a deep cake tin. Put in a layer of the aubergines, cover with thin slices of mozzarella and then the tomato sauce. Continue in this way until the aubergines are all used up. Cover with the grated Parmesan and sprinkle oil over the top. Cook in a moderate, 180˚C (gas mark 4) oven for 20-30 minutes.
