Aubergine And Tomato Pie ( Melanzane Alla Parmigiana) Recipe

1. 1

   Cut the aubergines lengthways into 5mm slices.

2. 2

   Sprinkle with salt place in a colander cover and leave for 1 hour.

3. 3

   Pat dry with kitchen paper then dust lightly with flour.

4. 4

   Heat half the oil in a large frying pan add in half the aubergine slices and fry briskly till lightly browned on both sides.

5. 5

   Remove with a slotted spoon and drain on kitchen paper.

6. 6

   Repeat with the remaining oil and aubergine.

7. 7

   Fill an oiled 1.2 litre pie dish with alternate layers of Salsa di pomodori aubergine Mozzarella or possibly Bel Paese and a sprinkling of pepper and Parmesan finishing with Parmesan.

8. 8

   Bake in a preheated moderately warm oven 200 degrees C (400 degrees F) Gas Mark 6 for 25 to 30 min till golden brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.