(Parmigiano)
Serves 4 smaller portions or two large portions.
One large Aubergine
One large White onion
4 large white mushrooms, or more if smaller ones
Large pack of mozzarella cheese or two smaller packs
2 cloves of garlic, salt and pepper
Italian herbs dried or fresh (optional) to add extra taste
(If you like a spicier version, add some dried chillies)
Use baking dish metal or glass of a size to take all the ingredients.
- Cut one large Aubergine into 1cm slices and put to one side with a little salt on each side of the slices.
- Using a little oil, fry one large finely sliced onion until slightly browned.
- Put onion into the dish
- Using the same pan, fry aubergine slices until well browned and put on top of the onions.
- Slice 4 large white or chestnut mushrooms and put on top of the onions and Aubergines
- Crush two large garlics and sprinkle over the other ingredients, add black pepper to taste.
- Sprinkle some Italian herbs, dried or fresh, over if you want a more herby flavour.
- You can also add some dried chillies if you want a spicier dish.
- Tip one jar of Vegetable Bolognese Sauce over the above and make sureall the ingredients are well covered all through.
- Cut up large pack of Pizza style Mozzarella cheese, or two smaller balls, into fine slices and lay on the top.
- Bake the whole thing until the cheese is well melted on the top and serve.
This dish can be kept until the following day and reheated with the top foil covered, for about 15 minutes.
Our thanks to Evelyn for ths delicious sounding recipe – we will be trying it out soon!