Vegetable Recipes - Melanzane Parmigiana Recipe

Ingredients

Serve 6

• 6 aubergines, thickly sliced lengthways

• 2 tablespoons olive oil

• 1 quantity Fresh Tomato Sauce

• 250 g/8 oz Cheddar cheese, grated

• 50 g/2 oz Parmesan cheese, grated

• salt

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Method:

1. Sprinkle the aubergine slices with salt and leave to drain in a colander for 30 minutes. Rinse well under cold running water, drain and pat dry on kitchen paper.

2. Brush the aubergine slices with oil and place on 2 large baking sheets.

3. Roast the aubergines at the top of a preheated oven, 200°C (400°F), Gas Mark 6, for 10 minutes on each side until golden and tender.

4. Meanwhile, reheat the tomato sauce and keep warm. Spoon a little of the tomato sauce into a lasagne dish and top with a layer of aubergines and some of the Cheddar.

5. Continue with the layers, finishing with the Cheddar. Sprinkle over the Parmesan and bake for 30 minutes until the cheese is bubbling and golden.