Aubergine Parmesan

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Vegetables

By Food24 November 03 2009
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Ingredients (14)

1.00 onion — chopped
15.00 g butter
30.00 ml flour
5.00 ml tomato purée
5.00 ml brown sugar
3.00 ml dried oregano
salt and freshly ground black pepper
410.00 g tomatoes — chopped
450.00 g aubergines
1.00 eggs — beaten
15.00 ml milk
breadcrumbs — fresh
75.00 g cheddar cheese — grated
40.00 g parmesan cheese — grated
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Method:

1. Place onion and butter in a microproof dish. Cover and microwave on HIGH for 2 to 3 minutes until tender.
2. Mix flour, tomato purée, sugar, seasoning and chopped tomatoes (with juice) into the onion mixture. Microwave on HIGH for 3 to 6 minutes, stirring twice.
3. Cut the aubergines into 2 cm slices. Dip each slice into the combined egg and milk, then coat in bread crumbs. Arrange the slices in a shallow ovenproof dish. Cover loosely with greaseproof paper and microwave on HIGH for 11 to 15 minutes.
4. When cooked, cover the aubergines with Cheddar cheese and then the tomato sauce. Sprinkle with Parmesan cheese and microwave on HIGH for 1 minute. For an extra crispy top, place under a hot grill for 5 minutes until golden brown.



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