Ben shares his recipe for this classic Italian dish of deliciously baked aubergines, rich tomato sauce and creamy burrata
Recipe courtesy of
8 aubergines, sliced lengthways, about 2cm thick
4 burrata or mozzarella balls (120g each) drained
5x 400g cans chopped tinned tomatoes
250g grated parmesan reggiano
1 bunch fresh basil, leaves removed
250g dried breadcrumbs
Extra virgin olive oil
Sea salt and black pepper
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Place the tinned tomatoes in a sauce pan over a medium heat and slowly reduce by half. This will take about an hour. Reserve.
Heat a large, heavy-based frying pan over a medium heat, pour in some olive oil and when hot gently fry the aubergines slices, in batches, until they are all tender and golden brown. You will need to add extra oil as you go as the aubergines soak it up quite quickly. When the slices are fried, season well and drain kitchen paper.
Heat the oven to 180C. Rub the sides and base of an oven proof dish with olive oil and add a layer of aubergine slices, then a sprinkle of breadcrumbs and a few basil leaves followed by a ladle of tomato sauce, a burrata ripped into pieces and a handful of parmesan. Ensure everything is evenly spread and then continue to layer this way until you finish with a layer of aubergine.
Transfer to the oven and cook for 40 minutes, or until the parmigiana is bubbling away and the tops of the aubergines have begun to crisp.
Remove from the oven to rest for 20 minutes and then sprinkle with the remaining breadcrumbs and cheese and finish under a hot grill for 5 minutes before serving with a green salad.
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