Timbale of aubergines with parmesan and tomato

Timbale of aubergines with parmesan and tomato

Milinciani alla parmigiana

By
From
The Collection
Serves
6
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
3 large, meaty aubergines
3 eggs, beaten
salt
pepper
flour, for dusting
olive oil, for frying
15 basil leaves
250g parmesan, grated

Sauce

Quantity Ingredient
1 garlic clove, finely chopped
5 tablespoons olive oil
800g polpa di pomodoro or chunky passata
4-5 basil leaves, torn

Method

  1. Cut the aubergines into 1cm slices and immerse in cold water for 1 minute, then drain and pat dry. Season the eggs with salt.
  2. Dust the aubergine slices with flour and then dip into the beaten eggs. Heat a film of olive oil in a large frying pan and fry the aubergine slices until golden on each side. Drain on kitchen paper and set aside. Preheat the oven to 200°C.
  3. To make the sauce, fry the garlic in the olive oil, then add the tomato pulp and basil. Simmer for 15–20 minutes, then season with salt to taste.
  4. To assemble the timbale, spread 2–3 tbsp of the tomato sauce over the bottom of a suitable baking dish. Cover with a layer of aubergine slices, some more sauce, a little basil and plenty of Parmesan. Repeat until the ingredients are used up, finishing with tomato sauce and Parmesan. Bake in the oven for 20 minutes until golden and bubbling. Leave to stand for 5 minutes or so, then serve cut into squares.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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