Melanzane alla Parmigiana. With a kick.

I am an idiot.  I have always avoided making melanzane.  I thought it would involve lasagna-type faff without having the meat wow factor needed for a dinner party.  I really am an idiot.  It is unbelievably easy to make, takes 30 minutes and is loved by carnivores and veggies alike.

This recipe was inspired by a South African veggie friend who explained that every vegetarian meal needs chilli, including a melanzane.  After trying hers, I completely agree, it was divine.  So here we go, my version of a melanzane with a touch of heat.  While it is rather addictive, if you’re not a chilli lover feel free to omit the chilli and add basil or oregano in its place for a more traditional version.  

Ingredients (serves 6)

3 fat garlic cloves

1 onion

1 jar of passata, or a tin of tomatoes

1 tbsp tomato puree (optional, I had some open in the fridge)

1 tbsp red wine vinegar

1 tsp chilli powder

2 tsp dried chilli flakes

2-3 firm aubergines

150 g mozzerella cheese, the cheaper square stuff is fine

200g parmesan cheese

A couple of handfuls of breadcrumbs

Salt and pepper

Lots of olive oil

Method

1. Heat your oven to 190C.  Slice the aubergine into 0.5 cm slices (thinner is better in my book) lengthways and finely chop the onion and garlic.

2. Heat enough olive oil to cover the base of a medium saucepan and add the garlic and onion, cook over a medium heat stirring occasionally for 15 minutes, or until the onion is soft.

3. Meanwhile heat enough oil to cover the base of a large frying pan and fry the aubergine slices over a moderate heat in batches until golden and maybe a little crisp on the edges.  You’ll need to keep topping up the oil as you fry.  Set aside, preferably on kitchen roll to drain the excess oil.

4. Once the onion is soft add the chilli powder and flakes and cook stirring for a further 3 minutes.

5. Add the pasata or tin of tomatoes and the puree (if using) to the onion and bring to the boil.  Reduce to a simmer and cook for 15 minutes.  Then season well and add the red wine vinegar.

6. Grate the cheese, the parmesan on a fine setting the mozerella on a coarser one, and drizzle some olive oil over the breadcrumbs.

7. In a baking dish (about 25 cm x 12 cm) spoon a layer of the tomato sauce, followed by a layer of the parmesan and mozerella, then the aubergine.  Continue building up the layers finishing with a tomato layer.  Sprinkle more cheese over the top and finish with the breadcrumbs (mine were from brown bread, hence the colour).

8. Cook at 190C for 30 minutes until bubbling and golden.  Now you have a dilemma, it is best piping hot but it will be difficult to dish up if straight out of the oven.  So either leave it for 20 minutes to cool and it will be allegedly easier to cut, or if you’re like me and can’t resist, dive straight in and embrace the cheesy, tomato, aubergine, chilli mess.

Sooooo delicious.  And leftovers are great popped in the microwave at work.  Go on, hold a meat free Monday dinner and then make the office jealous on Tuesday.  There's no better start to the week.