Aubergine Parmigiana

Name: Aubergine Parmigiana
Yield: Serves 4–6 (main course/side dish)
Cuisine: Italian
Ingredients: A pinch of sugar; 150 ml red wine; 2 tablespoons olive oil; ½ teaspoon dried oregano; 50 g breadcrumbs; A handful of basil leaves; Fine salt; 200 g mozzarella, thinly sliced; 800 g good tinned tomatoes; 1.5 kg aubergines; Oil, to fry; 125 g Parmesan, grated; 3 cloves of garlic, crushed

Preparation info

Serves
4–6
(main course/side dish)

Difficulty
Medium

Appears in

Completely Perfect

By Felicity Cloake

Published 2018

About

                                                             

                

Ingredients

Method