Chicken with capers and lemon
Sea Bass Oven Baked
Pasta with Butternut Squash
Beef Stew with Tomatoes
Pasta with Seafood
Pasta with Courgettes-Zucchini Cream
Lasagna with Ricotta
Aubergines Parmigiana reminds me of summer because this is the season in which my mother always prepares this dish for us.
Nowadays we can find the aubergines all year long so go on and enjoy this delicacy whenever you want!
If you want to make this dish lighter, grill instead of frying the aubergines
- 4 big aubergines
- sunflower vegetable oil
- 500g of tomatoes passata
- extra virgin olive oil
- ½ onion
- 4 leaves of basil
- 250g of mozzarella
- 125g of grated parmigiano
Cut the aubergines length wise into thin slices of 0.5 cm.
In a frying pan pour abundant sunflower oil and when hot put in it the sliced aubergines. Cook tem both sides and when brown drain them in kitchen paper.
Meanwhile, prepare a sauce with 3 table spoons of olive oil, the half onion, the tomatoes passata, 3 pinches of salt and the basil.
When everything is ready cover the base of a deep baking dish with a layer of tomato sauce, then put a layer of aubergines, cover with slices of mozzarella, tomato sauce again and a sprinkle of parmigiano.
Repeat this layering a couple of times or until all ingredients have been used.
Bake at 180°C for 30 minutes.
Serve warm or cold