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Parmigiana pie with tomato sauce
Fruit and vegetables
1kg /2lb 4oz
aubergines
, trimmed and cut lengthways into 1–1½ cm slices (about 4–5 per
aubergine
)
2
onions
, finely chopped
8
garlic
cloves, crushed
2 tsp Aleppo
chilli
2 x 400g tins plum
tomatoes
, chopped
30g/1oz
fresh coriander
, roughly chopped
Tins, packets and jars
70g/2½oz
plain flour
Cooking ingredients
225g/8oz fine dried
breadcrumbs
105ml /3½fl oz
olive oil
salt and
black pepper
120g/4½oz
olive oil
2½ tsp ground
cinnamon
1½ tbsp ground
cumin
2 tsp
caster sugar
1¾ tsp
salt
Dairy, eggs and chilled
2 large free-range
eggs
, plus 3 large free-range
egg
yolks
2 tbsp full-fat
milk
or water
40g/1½oz kataifi
pastry
, defrosted and roughly cut into 2–3cm lengths
75g/2½oz pecorino romano (or
parmesan
), finely grated
300g/10½oz buffalo
mozzarella
, thinly sliced
Back to recipe
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