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Parmigiana di melanzane is classic Italian comfort food, layering fried slices of aubergine with rich tomato sauce and plenty of cheese, topping with breadcrumbs and baking till melted and golden. Here the choice of cheese up to you – or leave it out for a saucy vegan supper.
Prep: 15 mins | Cook: 40 mins *Any cheese will work – try Parmesan, torn mozzarella, dollops of goat’s cheese or grated cheddar. Or leave the cheese out to feed a vegan crowd.
Nice recipe and quite versatile - I added chopped mushrooms to the tomatoes and only had cheddar and a bit of parmesan (mozzarella might be nicer). Bit much work for a relatively simple recipe, but a filling dinner with a slice of baguette.