Aubergine Parm

Great with garlic bread rich and cheesey good vegitarian alternative to Ragu.

Ingredients:

• 4 Medium Aubergines
• Extra Virgin Olive Oil
• 1 Medium Onion
• 4 Large Garlic Cloves
• 1/2 Tube Tomatoe Paste
• 2 x 400g Tins Peeled Whole Tomatoes
• 2 x Tablespoons Honey
• 85g Grated Pecorino Cheese
• 340g Grated Mature Cheddar and Mozzarella Cheese
• Basil to Garnish

Method:

1. Preheat the oven to 215°C
2. Line 3 baking trays with Greaseproof paper
3. Cut Aubergine into thin slices put on trays drizzle with oil and season with salt and pepper
4. Bake in oven for 20-25 mins
5. Make Sauce! Dice onion and cook in big pot until soft and translucent (about 5 mins)
6. Add Garlic minced and tomatoe paste cook for 3-4 mins then add tinned tomatoes
7. Blend suace and add honey to taste bring to the boil then simmer covered until Aubergine is ready
8. Spread a layer of sauce onto the bottom of baking dish add a layer of Aubergine slices then another layer of tomatoe sauce this time adding a layer of grated cheese repeat to get 4 to 5 layers
9. Once layered put back in the oven for around 20mins till bubbling and browned on top