252: Parmigiani

I'm up to an all time record high of 16 followers well, Hello there and welcome.

Riggghht, back in the saddle. My most recent cooking efforts have been a result of browsing several recipes, and then choosing something vaguely like/some one of them depending on what I've got to hand at the time. And so it proved with this one, Parmigiani is something I've fancied cooking for quite some time as it's long been one of my favourites on the starter menu (although, if mussels are in season, they always win).

Ingredients:

• 2 medium aubergines
• 2 cloves garlic
• 2 tins of tomatoes
• 3 balls mozarella
• 1/2 stick cinamon
• Italian mixed dried herbs (most of the recipes asked for Basil, but I didn't have any)
• 1 cup breadcrumbs
• 1 cup grated parmesan (some recipes said parmesan, some breadcrumbs. More is more!)

Recipe/Method:

• Cut the aubergine into ~1cm slices and then fry in as little oil as possible until brown either side (this took quite a while; choddy aubergine really isn't good)
• Fry the garlic in some olive oil
• Add the tinned tomatoes, cinamon dried herbs and reduced a little
• Remove the cinamon stick and blitz the tomatoes
• Layer, starting with tomatoes, aubergine, then mozarella
• Mix the breadcrumbs and parmesan and spread across the top
• 40-50 minutes in the oven at 180c, or until it's bubbling and the breadcrumbs are nice and brown

Here's the finished article. Possibly this was a bit more sauce-y than is traditional. For me, that's only good.

One to be repeated.