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Aubergine Parmigiana

kept bysuerivett
recipe byjamieoliver.com
Notes: 

delicious!

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Ingredients: 

3 large aubergines
olive oil
1 onion, peeled and finely chopped
½ bulb spring garlic, or 1 clove of regular garlic, peeled and finely sliced
1 heaped teaspoon dried oregano
2x400 g good-quality tinned plum tomatoes, or 1kg fresh ripe tomatoes
sea salt
freshly ground black pepper
a little wine vinegar
1 large handful fresh basil
3 large handfuls Parmesan cheese, freshly grated
2 handfuls dried breadcrumbs
a little fresh oregano, leaves chopped
150 g buffalo mozzarella, optional


 

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