At the end of summer you can still find good, cheap aubergines and tomatoes, and the best thing you can do with them is making a layered main course, Parmigiana.

This dish is usually made with sliced and fried aubergines and tomato sauce (heavily seasoned), so what you get is something good but very very heavy on the stomach.

The version I prefer is totally guilt free and still tastes good!

Basically you grill the aubergines instead of frying them, and use fresh sliced tomatoes.

I am not giving any quantities, it all depends on your taste and on the size of your aubergines!

You can also use individual ramekins.

You could also eat it as a salad, but in this case you need to cut up the slices of cooked aubergines.

INGREDIENTS:
Aubergines (roughly 1 per person if medium sized)

Tomatoes (must be fresh, red and smell like tomatoes!)

Basil leaves or pesto sauce

Vegetarian Parmesan cheese (grated)

Mozzarella (about half per person)

Slice the tomatoes (no need to de-seed or skin), layer them on a plate, and sprinkle with little salt and pepper and the torn basil or some pesto sauce.

Slice the aubergine about 1,5cm thick, brush both sides with a little olive oil and sprinkle with a little salt, then put them under a grill or on a cast iron grill pan and cook them thoroughly.

Assemble the dish: put a layer of aubergines first, then the tomatoes (drained), then the mozzarella and the grated cheese.

When you’re finished, put the dish in an hot oven (180) until the mozzarella melts.

Buon appetito!

in the photos the dish is not yet gone in the oven.

Tags: lighter recipe

This entry was posted on Sunday, August 29th, 2010 at 19:50 and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.