Aubergine, tomato and fontina pie

Aubergine, tomato and fontina pie

Pasticcio di melanzane

By
From
Hazana
Serves
4-5
Photographer
Mowie Kay

This rich and delicious pie consists of layers of fried aubergine, tomato sauce, slices of fontina cheese and a mixture of beaten egg, milk, flour and grated parmesan cheese.

Ingredients

Quantity Ingredient
3 large aubergines, about 1kg
salt
olive oil, for frying
2 eggs
1 tablespoon flour
50g freshly grated parmesan cheese
225ml milk
200g fontina cheese, thinly sliced

For the tomato sauce

Quantity Ingredient
2 tablespoons olive oil
2 garlic cloves, finely chopped
2 teaspoons finely chopped oregano
675g ripe plum tomatoes, peeled, deseeded and chopped
salt
freshly ground black pepper

Method

  1. Trim the ends off the aubergines, then cut lengthwise into slices 5mm thick and sprinkle with salt. Place in a colander set over a bowl and leave for 1 hour to drain off any bitter juices. Rinse off the salt and pat dry, then fry in hot oil until golden on both sides. Drain on paper towels.
  2. To make the tomato sauce, heat the olive oil in a large frying pan over a moderate heat and cook the garlic and oregano for 2 minutes. Add the tomatoes and continue to cook for 15 minutes or until the sauce has thickened. Season with salt and pepper.
  3. Beat the eggs, flour and half of the parmesan together in a bowl, then gradually stir in the milk.
  4. Arrange a layer of fried aubergine slices in the bottom of a well oiled shallow baking dish. Cover with a layer of tomato sauce and top with slices of fontina cheese. Spoon a little of the egg mixture over the top. Repeat the layers, ending with the egg mixture. Sprinkle the remaining grated parmesan over the top, then bake in a preheated 180°C oven for 30 minutes or until the top is golden and the sauce is bubbling.
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