I turned down the chance to go spend some money at Ikea today. Mainly because I couldn’t be bothered but partly because the thought of putting on a pair of shoes over my two huge blisters was terrifying!
Melanzane alla Parmigiana is a dish ‘made with a shallow or deep-fried sliced filling, layered with cheese and tomato sauce, then baked’ (source: Wikipedia) – well go on then…
Heat some oil in a pan. Brown minced beef in batches. Set aside.
Add some more oil and cook garlic, thyme sprigs, rosemary sprigs and bay leaves for a minute.
Add a good glass of red wine and let it bubble. Add a couple of tins of chopped tomatoes and make sure you scrape the bottom of the pan for all it’s goodness. Stick a bit more wine in for good measure.
Add back the minced beef and a beef stock ‘cube’. Add a little sugar, season well and stir. Pop the lid on and simmer for about an hour. More if you can. Stirring occasionally.
Heat the oven to 160º (fan).
Slice a few aubergines as thinly as possible and brush with oil. Griddle in batches until softened.
In an oven proof dish, pop in a layer of the meat sauce, add dollops of mascarpone, torn mozzarella and grated parmesan then cover with a layer of aubergine. Repeat until used up, finishing with a cheese layer. Bake for about 30 minutes.
Using MINCED BEEF, GARLIC, THYME SPRIGS, ROSEMARY SPRIGS, BAY LEAVES, RED WINE, CHOPPED TOMATOES, BEEF STOCK CUBE, SUGAR, AUBERGINES, MASCARPONE, MOZZARELLA and PARMESAN…
This was dinner…11th April 2014.