Delicious layers of aubergine with tomato, onions and mozzerella. This aubergine gratin, or parmigiana is a delicious alternative to pasta. You can throw in any leftover veges from the fridge too.
Cut the aubergines into approx. 1 cm thick slices, salt them and let them rest on a tea towel for around an hour.
Sear the aubergines under a hot grill.
Sauté the onion in the oil, add the chopped tomatoes, season with salt and cook over a low heat for around 40 minutes.
Spread two tablespoons of tomato sauce over the bottom of the dish, then arrange a layer of aubergines, followed by the sauce, some diced mozzarella and a sprinkling of grated Parmesan cheese and a little fresh basil.
Continue adding layers in this way until you have nearly used all of the sauce.
Finally, cover the last layer with tomato sauce and a good sprinkling of grated Parmesan cheese.
If you have a Hotpoint Multiflow oven: Select “VEGETABLES” from the “RECIPES” menu then the “AUBERGINE GRATIN” recipe and confirm.
Alternatively bake in your oven at 180°c for 50 - 60 minutes.
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