Bill Granger's Aubergine Parmigiana (Melanzane alla Parmigiana)

The first time I tasted Melanzane (eggplant/aubergine) Parmigiana... It was like tasting a peace of food heaven! From that moment on I wasn’t merely sweet on Italian food, but deeply in love with!

One night I decided to make it myself and it took me forever... And I didn't want to make it ever again. :-( Luckily my craving for this dish made me search for an easier recipe and I found it! With many thanks to Bill Granger, a brilliant Australian chef. 

The combination of aubergine, Parmigiana cheese, tomatoes and basil is just so divine that I simply must share this perfect dish with you! ;-) 

*Easy *Vegetarian *Lactose free *Gluten free *Oven dish *Italian

main course ~ serves 4 ~ 45 min. prep. + 50 min. oven time

Ingredients

• 600 gr. / 21.16 oz tinned diced tomatoes
• 2 cloves garlic
• 3 tbsp olive oil
• 3 large aubergines, cut into 1cm rounds
• 220 gr. / 7.76 oz Fontina cheese grated
• freshly grated parmesan
• 90 gr. / 3.18 oz lactose free cream cheese, or ricotta cheese
• handful of basil leaves
• sea salt and freshly ground black pepper

*aluminium foil *(round) oven dish 30 cm 

How to make

• Shimmer the tomatoes in a saucepan for 2 minutes. Remove from the heat and stir in the garlic and olive oil. Season with sea salt and set aside.
• Heat the grill to medium. Place the aubergine rounds on a lightly greased baking tray, drizzle with olive oil and grill until golden and beginning to soften. Once grilled let the aubergine rounds cool off.
• Pre-heat your oven to 200'C / 392'F.
• Spoon a layer of tomato sauce into a 30cm (round) ovenproof dish, place 1/3 eggplant onto the sauce and top with half Fontina and some grated Parmesan. Repeat what you've just done. Top with remaining tomato sauce, eggplant, crumbled cream cheese/ricotta and basil leaves. Grate a final layer of Parmesan.
• Cover with aluminium foil and bake in the oven for 20 minutes. Remove foil and bake for another 20-30 minutes until golden brown and bubbling.
• Leave to cool slightly before serving. Serve with roasted potatoes, tagliatelle or a simple peace of bread. 

ENJOY!

Source and pic.;

http://www.ah.nl/allerhande/recept/R-R1130630/bill-granger-s-aubergine-parmigiana