Friday, April 08, 2016

Melanzane parmiggiano from the Kitchen of Karen Lyon

 Slice your aubergines thinly longwise, brush a little oil on both sides and grill them on the stove.
 Whilst doing this prepare your tomato sauce by chopping garlic and onion and sautée in oil, you can be generous here, 
then add your tin or two if chopped tomatoes, add salt and pepper to taste, allow to simmer 10-20 min adding oregano or basil during last 5-10 min. 
Slice 2-3 balls of fresh mozzarella. Using a small Pyrex or lasagna dish you start with a bit of tomato sauce as a base then you add a layer of aubergines topped with tomato then mozzarella, again another layer of aubergines, tomato sauce and mozzarella, add a final layer of tomato sauce and grate loads of Parmesan cheese on top and 
bake at 400 F for about 20 min. Remove from oven and allow to sit for 20 min before serving. 
Even better the next day cold or hot.


Kitchen of Karen Lyon

1 comment:

  1. The would like the skin off the aubergine. Too bitter. Add sugar?

    ReplyDelete

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