Aubergine Parmigiana

Recipe and image courtesy of River Cottage Veg Everyday

Serves 12 people


8 medium aubergines (about 2 kg)

10 tablespoons of olive oil

4 balls of buffalo mozzarella (125 each) torn into pieces

About 70g of parmesan

4 onions, chopped

6 garlic cloves

8 x 400g tins chopped tomatoes

2 bay leaves

1/2 teaspoon sugar

sea salt and black pepper


Leave a Reply