{"id":14674,"date":"2022-11-16T16:14:43","date_gmt":"2022-11-16T16:14:43","guid":{"rendered":"https:\/\/insider.fairwayfoodservice.com\/?post_type=recipe&#038;p=14674"},"modified":"2023-07-03T07:06:01","modified_gmt":"2023-07-03T06:06:01","slug":"melanzane-parmigiana","status":"publish","type":"recipe","link":"https:\/\/insider.thewholesalegroup.co.uk\/recipe\/melanzane-parmigiana\/","title":{"rendered":"Melanzane Parmigiana"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">Ingredients: Serves 6<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>3 large aubergines, cut into horizontal slices, around \u00bd cm thick<\/li><li>Olive oil<\/li><li>3 cloves of garlic, finely sliced<\/li><li>1 heaped tsp dried oregano<\/li><li>2 x 400 g tins of good quality passata or chopped tomatoes (you may want to blend for a smoother sauce)<\/li><li>1 tbsp balsamic vinegar<\/li><li>1 bunch of fresh basil, around 30g<\/li><li>Vegan parmesan cheese<\/li><li>Vegan mozzarella<\/li><\/ul>\n\n\n\n<div style=\"height:45px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Method:<\/h2>\n\n\n\n<ol class=\"wp-block-list\"><li>Slice your aubergines, lightly salt and set aside.<\/li><li>Finely slice your garlic, then saut\u00e9 in a pan with a little oil before adding your chopped tomatoes, followed by the balsamic vinegar, oregano and a few fresh basil leaves. Place on a low heat and simmer gently.<\/li><li>While it simmers, warm another large non-stick frying pan and lightly char your aubergines on either side, then set in a dish to the side &#8211; note, you should only cover the bottom layer of the pan with the aubergines, doing them in batches.<\/li><li>Once all the aubergines are cooked and the sauce is nicely reduced, check the sauce for seasoning, then preheat the oven to 200 degrees celsius and get a 15cm x 25cm baking dish.<\/li><li>Layer up your melanzane by placing a little of the tomato sauce on the bottom of the dish, followed by a layer of aubergines, then cover the aubergines with a little more tomato sauce, a few basil leaves and vegan parmesan &#8211; Do not add too much tomato sauce otherwise the dish will have too much liquid, you only need to add a few spoonfuls to each layer.<\/li><li>Repeat this process until all the aubergines are used up.<\/li><li>On top of the final layer of tomato sauce, add more vegan parmesan cheese and vegan mozzarella then season with salt and pepper and place in the oven for 40-50 minutes until cooked through and golden on top.<\/li><li>Once cooked, set aside to cool and leave to slightly solidify for 10 minutes before cutting and serving.<\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: Serves 6 3 large aubergines, cut into horizontal slices, around \u00bd cm thick Olive oil 3 cloves of garlic, finely sliced 1 heaped tsp dried oregano 2 x 400 g tins of good quality passata or chopped tomatoes (you may want to blend for a smoother sauce) 1 tbsp balsamic vinegar 1 bunch of [&hellip;]<\/p>\n","protected":false},"author":571,"featured_media":18100,"template":"","meta":[],"categories":[377,375,385],"tags":[536,545],"keydate":[],"supplier_sponsor":[],"class_list":["post-14674","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","category-recipes-mains","category-recipes","category-recipes-vegan","tag-european","tag-italian"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Melanzane Parmigiana - The Wholesale Group - Chefs&#039; 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