Chef Jack makes an Italian parmigiana. A parmigiana is a traditional Italian dish made with a shallow or deep fried sliced eggplant filling, lots of cheese and tomato sauce.
- 50g parmesan
- Extra virgin olive oil
- 10g basil
- 400g tinned tomatoes
- 1 tbsp oregano
- 1 tbsp tomato puree
- 2 garlic cloves
- 200g mozzarella
Halve your aubergines, and score the flesh in a ‘criss-cross’ pattern. Place into a 220°C oven for 15 minutes, or until charred.
- Meanwhile, heat a pan to a medium heat, add oil, and lightly fry your finely sliced garlic. Add the oregano and tomato puree, before adding the chopped tomatoes. On a medium heat, reduce by around a third.
- Bring the aubergines out of the oven. Spoon half the tomato sauce onto the aubergines. Place them back in the oven for another 10 minutes.
- Bring the aubergine out of the oven once again, and add the remainder of the tomato sauce. Add the mozzarella, and half of the grated parmesan. Place back in the oven for 5 minutes, or until the cheese has browned.
- Bring the aubergine out of the oven for the last time, and garnish with the remaining parmesan, basil, and extra virgin olive oil.
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