Recipe of the Month – September – Aubergine Parmigiana
September has to be one of my favourite months for cookery. The garden, greenhouse and hedgerows overflowing with produce. my Bramley apple tree is so laden with apples the branches are touching the floor, just need to add a few brambles from the local hedgerows and hey presto my favouite Crumble!!
The greenhouse this time of year is full of all my favorite flavours. Big juicy ripe tomatoes that taste like picnics in France, shiney boot like Aubergines, green, yellow and if you’re lucky red peppers!!! Lastly hanging from the greenhouse trusses, hanging baskets full of big fat blow your head off chilies!!
With all these abundant fresh vegetables I am inspired to cook recipes using what’s ripe and available. Last week I made an enormous pan full of fresh tomato sauce using onions, garlic, tomatoes and basil which I froze, this will come in handy for pasta dishes and sauces in the winter. Tonight I used some of the sauce for my September Recipe- Aubergine Parmigiana.
A Classic Italian dish made from tender sliced aubergine layered with melting stringy mozzerella, fresh parmesan and home made tomato sauce.
3 Aubergines thinly sliced
Handful of breadcrumbs
Salt and pepper
For the Sauce
Glug of olive oil
1 big onion
2 cloves of garlic
How to make this yummy veggy supper
Slice the aubergines thinly, brush lightly with olive oil and grill or barbecue until soft. Slice the mozzerella thinly. Make the sauce, fry onions and garlic till soft in the olive oil, add tomatoes and basil, cook for 20 mins the blitz with a liquidiser.
Grease a dish and layer the slices of aubergine, mozzerella and sauce, season and add torn basil leaves, repeat the layers 2-3 times. Mix the breadcrumbs with the parmesan cheese and sprinkle over the surface. Bake in the oven 200c or gas mark 6 for around 50 minutes, I think it tastes better overdone!!! Enjoy served with some crusty warm bread. The perfect end of summer supper x