Aubergine or Eggplant?

Either way it tastes goooooood. This parmigiana isn’t the same rot as usually found in Italian restaurants as a bland starter. Instead, it’s Stovies take on the classic north Italian dish which amps up the flavour with eggs and a piquant tomato sauce.


Stovies tomato sauce (see below)
1 aubergine
3 tomatoes
1 tbs flour (seasoned with salt, pepper & cayenne)
3 hard boiled eggs
A large handful fresh basil leaves
1 ball buffalo mozzarella
Large handful grated Parmesan
Olive oil

Slice the aubergine just under 1cm thick and toss in the seasoned flour. Heat some oil in a pan and fry off the the slices in small batches until coloured and slightly crisp. This won’t take long and you might need to wipe out the pan after a few batches to stop the excess flour catching.

Cut the eggs & tomatoes into wedges and tear up the mozzarella. Spread a spoonful of the tomato sauce on the bottom of a medium baking dish. This will stop the cooked parmigiana sticking and make it easier to serve. Using half of each ingredient make a layer of aubergine, fresh tomatoes, mozzarella and basil leaves. Cover with half of the remaining tomato sauce and then repeat the process once more. Finish the top with grated parmesan & a good drizzle of oil.

Bake in a hot oven (gas 6) for 20 minutes and serve with salad and fresh bread. We think it’s a brilliantly light yet filling alternative to lasagne. We hope you agree.

Tomato sauce:

1 can of good quality chopped tomatoes
1/2 tsp chilli flakes
1 tsp sugar
1 tbs balsamic
1 tbs olive oil
1 tsp dried oregano
1 bay leaf
2 crushed garlic cloves
Salt & Pepper

Chuck everything in pan and slowly simmer for an hour or so. Bosh.

(We could have had a whole post for that but 12 words didn’t quite seem enough)


One thought on “Aubergine or Eggplant?

  1. Pingback: A nice big slice | Stovies: Really good food

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