Roast Aubergine Parmigiana

We cooked this collectively in Summer 2013. Good, but a bit of a faff - might revert to traditional layered approach next time.

We served it with sangria, peas, green beans and a version of patatas bravas that was essentially just potatoes peeled, cubed, par-boiled then roasted. The tomato sauce was provided by the aubergine parmigiana.

The recipe is from a magazine cutout. We cooked it for eight by pretty much doubling the recipe. However, we only used 4 (admittedly big) aubergines. We cut them in half length-ways between stages 3 and 4 to get 8 portions Below is an ocr version of the text, a pdf is here.

2 tbsp extra virgin olive oil

2 garlc cloves, crushed

small bunch basil, stalks finely chopped

2 x 400g cans cherry tomatoes

1 tbsp chopped sundried or semi-dried tomatoes

1 tsp clear honey

few thyme sprigs, leaves removed

4 medium aubergines

2 balls light mozzarella, thinly sliced

25g/1oz breadcrumbs

25g/1oz Parmesan (or vegetarian alternative), finely grated

crusty bread, to serve (optional)

1 Heat 1 tbsp of the oil in a pan. Soften the garlic and the basil stalks for 1 min, Without letting the garlic colour. Add both types of tomatoes, the honey, most of the thyme leaves and plenty of seasoning. Simmer for 5 mins- you don't want the sauce to reduce too much at this stage

2 Meanwhile, heat oven to 200C/180C fan/gas 6. cut 6 slits down into the flesh of each aubergine crosswise, taking care not to cut all the way through. Season inside, then push a slice of the mozzarella and a basil leaf into each gap.

3 Pour the tomato sauce into a large baking dish and sit the aubergines in it (or use 4 individual dishes). Drizzle with the remaining oil. cover with foil and scrunch it tightly at the edges. Bake for so mins-1 hr until soft.

4 Remove the foil. Mix the breadcrumbs and Parmesan, and scatter over the aubergines with the rest of tile thyme. Bake, uncovered, for another 15 mins or until the aubergines are very tender and the crumbs are golden and crisp. (The best way to tell 1f they are ready is to prod the largest aubergine in the centre w1th a skewer.) Let the dish rest for 5 mins, then scatter over the rest of the basil leaves. Serve with crusty bread, if you like.

We were also celebrating Anna's AS success...