Italian Baked Aubergine with Arrabbiata Pasta Sauce

Italian Baked Aubergine with Arrabbiata Pasta Sauce

Layers of fried aubergine, mozzarella and Fam Jam Arrabbiata Pasta Sauce baked under a herbed breadcrumb crust. Comforting Italian-style baked melanzane.

Serves
4

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Products used in this recipe

Ingredients

  • 2 large brinjal (aubergines) cut lengthwise ½” thick
  • ½ tsp salt
  • 1cup olive oil
  • 1 jar Arrabbiata Pasta sauce
  • 300 g mozzarella, chopped
  • 150 g parmesan or cheddar cheese
  • 100 g fine breadcrumbs mixed with 2 tbsp chopped parsley

Method

  1. 1

    Salt the aubergine

    Season the slices of aubergine with salt and leave for 10 minutes.

  2. 2

    Pat dry

    Remove excess liquid and pat dry.

  3. 3

    Fry the slices

    Shallow fry the slices in hot olive oil turning once till golden brown.

  4. 4

    Drain the oil

    Drain the oil.

  5. 5

    Layer the bake

    Layer the aubergine, Arrabbiata Pasta sauce and mozzarella twice over, finishing off with mozzarella, Parmesan cheese and herbed breadcrumbs on top.

  6. 6

    Bake & serve

    Place in a hot oven (200° C) for 20 minutes or until the cheese bubbles. Serve hot.

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