Baked Aubergines Parma Mozzarella

On what was probably one of the least productive days ever at work this week, courtesy of St. Jude aka #ukstorm2013, I spent the day staring at the rain through the window and wishing I could somehow be transported to my kitchen.

Baked Aubergines Parma Mozzarella

And that was exactly where I headed as soon as I got back home, after I stopping to pick up some essentials on the way for my Baked Aubergines Parma Mozzarella.
This is a fairly popular vegetarian dish, but unlike the other versions mine is not a vegetarian serving.
A delightful low carb meal, I sometimes prepare it ahead of those hectic working weeks whereby all I have to do is re-heat it in the microwave. Tastes even better!



Ingredients

• 2 Large Aubergines 
• 1/4 cup Extra Virgin Olive Oil
• 1 Small Shallot (chopped)
• 1 Garlic Clove (crushed)
• 70g Parma Ham (approx. 6 strips)
• 400g Plum Tomatoes (fresh or tinned)
• 125g Mozzarella (thinly sliced)
• 1/4 tsp Ground Black Pepper
• 1/4 tsp Chilli Powder
• 80g Parmesan Cheese (grated)
• 1 tbsp White Wine Vinegar
• 1/4 tsp Dried Oregano
• A large handful - Fresh Basil Leaves (coarsely chopped)
• 1/2 tsp Salt

Method

Sauce:

1. Pour 2 tbsps of extra virgin olive oil in saucepan and heat on medium heat.
2. Add onion and garlic and cook until soft and translucent.
3. Add tomatoes, white wine vinegar and chilli powder, oregano. Stir, and simmer on low heat for 20 minutes; until sauce thickens. 
4. Add black pepper, stir and remove from heat.

Aubergines:

1. Slice the aubergines lengthwise into thin slices (not too thin or else they will dissolve during cooking).
2. Sprinkle salt on sliced aubergines.
3. Heat 5 tbsps of extra virgin olive oil in a griddled frying pan on medium heat.
4. Add aubergines slices and allow to fry for about 2-3 minutes on either sides(if your frying pan is too small, fry aubergines in batches with 5 tbsps of extra virgin olive oil).
5. Carefully arrange fried aubergines on kitchen towels to absorb excess oils.

Layering Sequence:

1. Pre-heat oven to 190 degrees C.
2. Into a medium sized oven dish, thinly layer some tomato sauce.
3. Layer with fried aubergine slices - mozzarella - parma ham - basil - parmesan cheese
4. Repeat layering sequence and finish with a layer of aubergine slices sprinkled with parmesan cheese.



Parma Ham, Mozzarella & Parmesan

5. Place in pre-heated oven and cook for 30 minutes until the top layer of aubergines is golden brown and bubbling underneath.
6. Allow to stand for 3-5 minutes before serving.

Tip: You can omit the Parma Ham to make this a vegetarian dish. 

Serves 6