EGGPLANT/ AUBERGINE PARMIGIANA

A delicious vegetarian Italian dish that goes down well with the whole family

INGREDIENTS: – aubergines (eggplant) –  tomato passata – onion – vegetable oil – olive oil – salt – black pepper – mozzarella – parmesan cheese – fresh basil

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Slice the aubergines/eggplant, season with salt and drizzle the olive oil over

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Arrange the slices on a baking tray and bake for 20 minutes

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To make the sauce, fry the chopped onion until golden

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Add the tomato passata, season with salt and pepper, and leave to bubble up for 5 minutes

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The sauce is nice and creamy now

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Add some tomato sauce on the bottom of the dish, and arrange 4 baked slices in a single layer

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Sprinkle 1/3 of the grated parmesan over, tear the mozzarella cheese, and add 1/3 of it to the parmesan.

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Repeat the process until all the ingredients are used up

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Cover the dish with a kitchen foil, and bake for 20 minutes, then remove the foil and bake for a further 15 minutes

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So good and comforting, even meat lovers will absolutely love it!