Ingredients
2 round violet Aubergines, cut into 5cm slices
extra virgin olive oil
1 garlic clove
500g tomato passata
1 bunch Basil
100g grated Parmesan
extra virgin olive oil
1 garlic clove
500g tomato passata
1 bunch Basil
100g grated Parmesan
Method
1. Sprinkle salt over each slice of aubergine and place in between two chopping boards. Place a heavy weight on top and leave for 2 hours. Wash and dry them thoroughly.
2. Heat some olive oil in a frying pan and when smoking, fry the slices for 2-3 minutes on each side until lightly browned. Drain on kitchen paper.
3. Pour some olive oil into a saucepan. Fry the garlic until it begins to colour. Add the tomato passata. Simmer gently for 45 minutes, then season with salt and pepper and allow to cool completely.
4. Preheat the oven to 180C/gas 4.
5. Arrange the slices of aubergine in a serving dish, spreading each with some of the tomato sauce, topping with basil leaves and grated parmesan as you go. bake for 20 minutes and serve hot.
1. Sprinkle salt over each slice of aubergine and place in between two chopping boards. Place a heavy weight on top and leave for 2 hours. Wash and dry them thoroughly.
2. Heat some olive oil in a frying pan and when smoking, fry the slices for 2-3 minutes on each side until lightly browned. Drain on kitchen paper.
3. Pour some olive oil into a saucepan. Fry the garlic until it begins to colour. Add the tomato passata. Simmer gently for 45 minutes, then season with salt and pepper and allow to cool completely.
4. Preheat the oven to 180C/gas 4.
5. Arrange the slices of aubergine in a serving dish, spreading each with some of the tomato sauce, topping with basil leaves and grated parmesan as you go. bake for 20 minutes and serve hot.
