Parmigiana di Melanzane 300g – serves one
There are many variants on how Parmigiana di Melanzane is made – specifically with regard to the cooking of the aubergine.
For my money, I prefer to bake the slices of aubergine, having brushed them with olive oil and seasoned them with some oregano, salt and pepper.
I find this method to give the most pleasing texture and taste and also prevents the dish from ending up swimming in oil, which frying of the aubergine can sometimes lead to.
The copious amounts of mozzarella and rich béchamel make this a comforting dish to tuck into as the cold nights draw in.
Aubergine (40%), tomato, mozzarella (milk), bechamel sauce (parmesan (milk), butter (milk), flour (wheat), milk, nutmeg, white pepper, bay leaf, salt), extra virgin olive oil, oregano, basil, salt, pepper.
See ingredients in bold.
Keep in the fridge and eat within use by date on lid. Once opened consume within 2 days.
Heat in your oven at 175C. It should be very hot and bubbling and almost thinking about burning.