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Aubergine parmigiana
Fruit and vegetables
1
garlic
clove, crushed
1 sprig
rosemary
4
aubergines
, cut into long slices
2
beef tomatoes
, sliced
1 bunch fresh
basil
, leaves only
2 tbsp fresh
basil
, roughly chopped
Tins, packets and jars
1 litre/1¾ pint tomato
passata
Cooking ingredients
3–4 tbsp
balsamic vinegar
2 tsp
olive oil
1 bunch fresh
oregano
, leaves only
2 handfuls
breadcrumbs
(not Japanese panko
breadcrumbs
)
salt and freshly ground
black pepper
2 tbsp fresh
oregano
, roughly chopped
Dairy, eggs and chilled
2 balls
mozzarella
, sliced
60g/2¼oz
Parmesan
, grated
60g/2¼oz
pecorino
, grated
80ml/2½fl oz
double cream
50g/1¾oz
Parmesan
, grated
50g/1¾oz
pecorino
, grated
Other
selection salad leaves
3 tbsp olive oil
1 tbsp white wine vinegar
Back to recipe
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