Method

Parmigiana

• Cut the Aubergine into thick 1.5-2cm slices
• Sprinkle with salt and allow to sit for 20 minutes before squeezing out the water.
• In a large frying pan heat the olive oil and fry the aubergine slices on a low heat until tender.
• Remove from heat and dab with kitchen roll to absorb excess oil
• Slice the beefsteak tomatoes into pieces of the same thickness
• Start building the two parmigiana by placing a layer of aubergine sprinkled with Cheezly, followed by a layer of tomato and Cheezly. Repeat until all the slices are used.
• Once the red sauce is prepared, place the parmigiana in the oven at 180c for 5 minutes until the Cheezly has melted.

Red Sauce

• Heat the olive oil in a medium pan
• Add the red onion and sauté until soft, stir in the garlic and cook for another minute
• Add the balsamic vinegar and stir into the onions and garlic
• Mix in the chopped tomatoes and simmer on a low heat.
• Add the sugar and cook for a further 5 minutes to reduce.

Pesto

• Add the fresh basil leaves, oil, and salt into a blender and blend for 15-20 seconds.
• Roughly chop pine nuts and mix into the pesto.

To serve

• Place the parmigiana into a shallow bowl
• Pour the red sauce around the edges
• Sprinkle with pesto and fresh basil leaves (Optional)

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