monoprint

Alice is

cooking quick aubergine parmigiana

August 17, 2014

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Most of the stuff I cook is like this — simple and vegetable based. Many dishes can be deconstructed (forgive the horrible word).

You just have to make sure they are properly seasoned and that the cheese is melted, not cooked, which turns mozzarella into rubber. For two, slice up one aub.

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Fry to colour

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Bake in a single layer with mozzarella and Parmesan

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You want to just melt the mozarella, so they only need about 15mins in the oven on 180

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Make a simple tomato sauce

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Toast some seasoned breadcrumbs in a little olive oil and grated garlic, just so they’re coloured. I got this ruddy great sack in Sicily, have a feeling it’s going to last years

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And layer up on the plate. Nice with salad, bread etc

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