Baked aubergine with parmesan

All the Mediterranean flavours in a single dish which will delight the entire family, and which brings an Italian summer to your dining table: we refer to baked aubergine with parmesan – ‘parmigiana’ – a mixture of aubergine, mozzarella and tomato. On your shopping list you will need fairly big, long aubergines, tomato passata, buffalo mozzarella, garlic, fresh basil, Parmesan cheese, milk, extra virgin olive oil and salt. It’s a dish of medium difficulty, quick to prepare and slow to cook: you need an hour in the oven to get the nicely oozing result you want. From its Salentine origins, it is now cooked in various ways depending on where in Italy it is made. During the aubergine season, a period in which they are readily available from the garden or from your greengrocer, it's a great dish to make for eating outdoors in the garden on a summer evening. To accompany this baked aubergine dish I recommend a red wine from Campania. It’s also good the next day!

• Time: 150 min
• Servings: 3

Source: MyItalian.Recipes

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