Aubergine Pie (Parmigiana)


Ingredients:
  • 1kg aubergines
  • 250g mozzarella cheese
  • 60g parmesan cheese
  • 200g Tasmanian Gourmet Sauce's Sundried Tomato & Basil Pasta Sauce
  • Salt and pepper to taste
  • Flour for coating
  • Olive oil for frying
Method:
  • Peel aubergines, cut them into long thin slices
  • Salt aubergines and put into a colander to drain, this may take an hour or so
  • Remove and coat aubergines with flour
  • Fry gently in olive oil and drain on absorbent paper
  • Place a little oil in the bottom of a deep oven-proof dish
  • Put in a layer of aubergines, cover with thin slices of mozzarella cheese
  • Then a layer of TGS Pasta Sauce
  • Continue layering until all the aubergines are used
  • Cover with grated parmesan and a sprinkle of olive oil
  • Cook in a moderate oven for 20-30 minutes