Make this classic bake, also known as melanzane parmigiana, for guests. It’s made with tomato, aubergine and vegetarian mozzarella, and garnished with parmesan-style cheese
Prep:30 mins
Serves 4 – 6
2 tbsp olive oil, plus extra for brushing3 garlic cloves, crushed3 thyme sprigs8 large sage leaves, finely chopped4 x 400g cans chopped tomatoes3 tbsp red wine vinegar3 tsp golden caster or granulated sugar6 large aubergines, sliced lengthways as thinly as you can100g vegetarian parmesan-style cheese, finely grated85g white breadcrumb50g pine nut2 x 125g balls vegetarian mozzarella cheese, torn into small chunkshandful basil leaves
STEP 1Heat the oil in a large frying pan (or wide saucepan), add the garlic, thyme and sage, and cook gently for a few mins. Tip in the tomatoes, vinegar and sugar, and gently simmer for 20-25 mins until thickened a little.STEP 2Meanwhile, heat a griddle (or frying) pan. Brush the aubergine slices on both sides with olive oil, then griddle in batches. You want each slice softened and slightly charred, so don’t have the heat too high or the aubergine will char before softening. Remove to a plate as you go.STEP 3In a large baking dish, spread a little of the tomato sauce over the base. Mix 25g of the Parmesan with the breadcrumbs and pine nuts, and set aside. Top the sauce with a layer or two of aubergine slices, then season well. Spoon over a bit more sauce, then scatter over some mozzarella, Parmesan and basil leaves. Repeat, layering up – and finish with the last of the tomato sauce. Scatter over the cheesy breadcrumbs and chill for up to 24 hrs, or bake straight away.STEP 4Heat oven to 200C/180C fan/gas 6. Bake for 30-40 mins until the top is crisp and golden, and the tomato sauce bubbling. Rest for 10 mins, then scatter with basil leaves and serve with salad and focaccia (see ‘goes well with’).
