Baked aubergines

Name: Baked aubergines (Berenjenas a la parmegiana)
Cuisine: Argentine
Ingredients: pinch of sugar; a small bunch of basil leaves; 2 cloves garlic, finely chopped; 2 x 400 g/14 oz cans chopped tomatoes; salt and ground black pepper; 30 ml/2 tbsp olive oil; 25 g/1 oz/⅓ cup grated Parmesan cheese; salt and ground black pepper; plain (all-purpose) flour, for dusting; 2 mozzarella balls, approximately 200 g/7 oz each, sliced; 4 large aubergines (eggplants); about 120 ml/4 fl oz/½ cup olive oil; 4 large aubergines (eggplants)

Berenjenas a la parmegiana

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Argentina

By Cesar Bartolini

Published 2014

About

In the late 1800s and early 1900s thousands of Italians emigrated to Argentina, bringing their culinary skills and tastes with them. This popular dish is a typical example of their influence on Argentinian cuisine and is excellent served with grilled or barbecued meat or as a delicious dish in its own right.

Ingredients

4 large aubergines (eggplants)
about 120 ml/4 fl oz/½

Americas
Argentina
Side dish
Vegetarian

Method

Trim the aubergines and cut lengthwise into 2cm/¾in slices. Sprinkle with salt and place in a colander. Leave for at least 30 minutes to allow the bitter juices to be extracted.
To make the tomato sauce, heat the oil in a pan. Add the garlic