Starters

Aubergine, Tomato & Parmesan Bake

This classic dish originally comes from Sicily and traditionally includes aubergines. However, for a delicious alternative, try replacing the aubergine with slices of fennel.
Serves: 4-6
Preparation time: 20 mins
Cooking time: 65 mins

Ingredients:

  • 2 tbsp Filippo Berio Classico Olive Oil
  • 3 firm aubergines
  • 1 onion, peeled and finely chopped
  • 2 garlic cloves, peeled and finely crushed
  • 1 heaped teaspoon dried oregano
  • 2 x 400g cans Cirio Chopped Tomatoes
  • 1 tbsp red wine vinegar
  • 2 x 150g balls of mozzarella cheese
  • 40g dried breadcrumbs
  • 60g freshly grated Parmesan cheese

Method:

  1. Pre-heat the oven to 190°C/375°F/Gas Mark 5.
  2. Slice the aubergines into 1cm thick slices. Rub with Filippo Berio Classico Olive Oil and set aside.
  3. Heat a griddle pan. When the pan is hot, griddle the aubergine for about 1 minute on each side or until lightly charred.
  4. Meanwhile, make the tomato sauce. Heat the Filippo Berio Classico oil in a large frying pan and add the onion, garlic and dried oregano. Cook for 10 minutes until the onion is softened.
  1. Add the tomatoes and red wine vinegar and simmer for 15 minutes.
  2. Put two spoonfuls of the tomato sauce in the bottom of an ovenproof dish. Cover with a layer of aubergine and then mozzarella cheese. Repeat until you have 3-4 layers and end with a thin layer of tomato sauce. Sprinkle with breadcrumbs and Parmesan cheese and drizzle olive oil.
  3. Bake in the oven for 30-40 minutes until golden. Serve with a crisp green salad and toasted ciabatta bread.