Recipe: Parmigiana di Melanzane

Method

Watch the video

This great warming bake is based on a traditional version of the classic dish used in Bari. It marries fibre- and antioxidant-rich aubergines with our nutrition-packed Tomato Fondue Brilliant Base, and Parmesan cheese which can help with good bacteria for the gut.

We’ve labelled this dish as vegetarian as it contains no meat products but it does contain animal rennet in the Parmesan and you may want to substitute this with a vegetarian alternative. 

1. Pre-heat the oven to 180C/60F (fan) or 200C/390F (convection)
2. Slice the aubergines and criss-cross score the flesh as per the video instructions
3. Lightly salt and stand to one-side for 10 minutes
4. Meanwhile, whisk the eggs and cream to produce an egg ‘wash’
5. Dab the aubergine slices off with a paper towel to remove moisture, lightly dust in gram flour and then dip into the egg wash, then back into gram flour
6. Heat a solid bottom frying pan, add a splash of oil and fry the aubergine out gently 
7. You are not wanting to golden fry these, just to cook out and set up the egg, while driving off more moisture
8. Turn over and repeat the shallow frying on the other side
9. Lift out, set aside until all slices are finished
10. Begin to build in an oven-proof baking dish
11. First in is our  BB Tomato Fondue, followed by a layer of the cooling aubergine, then a layer of the grated mozzarella and Parmesan
12. Repeat the process until the oven proof dish is filled
13. Allow to stand proud with cheese being the top layer
14. Cover with tin foil then bake in a medium to hot oven for 35-40 minutes
15. Remove the foil and allow to crisp up and form a golden colour for 5-10 minutes
16. Allow to cool before serving
17. This dish will get better over the coming days