Grilled Aubergine Parmigiana

Ingredients for Grilled Aubergine Parmigiana

• 60ml olive oil

• 2 garlic cloves, finely chopped

• 1/4 teaspoons dried hot red-pepper flakes

• 1 (425g) can crushed tomatoes

• 1/2 teaspoons salt

• 1/4 cup coarsely chopped fresh basil

• 15g finely grated Parmigiano-Reggiano (60ml )

• 4 small Italian aubergines (230g each)

• 16 thin slices whole-milk mozzarella (from a 1-lb block

• not fresh)

How to make Grilled Aubergine Parmigiana

Heat 2 tablespoons oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic and red-pepper flakes, stirring, 30 seconds. Add tomatoes and salt and cook, stirring, until thickened, about 6 minutes. Remove from heat and stir in basil and parmesan.

Prepare a gas grill for direct-heat cooking over moderate heat.

Trim 1/4 inch off 2 opposite long sides of each aubergine. Cut each aubergine lengthwise (in same direction as trimmed sides so each slice has skin just around edge) into 4 slices. Brush slices with remaining 2 tablespoons oil.

Grill aubergine, covered, turning over once, until tender, about 6 minutes total. Transfer to a work surface.

Spread top of each slice with about 1 tablespoon tomato sauce and top with a slice of mozzarella, then restack each aubergine. Transfer stacks to a shallow baking pan and grill, covered, just until cheese is melted, about 4 minutes.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.