Eggplant (Aubergine) Almost Parmigiano

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“This is based on an Iain Hewitson recipe and it is a nice change from veal parmigiano. Prep time takes in 15 minutes resting time.”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 200dC.
  2. Heat oil in a large pan until almost smoking and cook eggplant in 3 or 4 lots until golden on both sides.
  3. Drain well in kitchen towel.
  4. On a lightly oiled baking tray, reform the eggplants into a stack, putting a little pesto, tomato puree& cheese between the slices.
  5. Rest for 15 minutes to develop the flavours and then put in the oven for 15 minutes.
  6. Place eggplant on 4 plates, sprinkle with oil and balsamic and garnish with basil.
  7. If you want to make it really fancy put some pesto and tomato purée in a couple of squeeze bottles and make an attractive pattern on the plate with a little of each.

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