Aubergine Pie (Parmigiana)

Ingredients

  • 1kg aubergines
  • 100 g goats cheese
  • 60g parmesan cheese
  • 200g Tasmanian Gourmet Sauce’s Sundried Tomato & Basil Pasta Sauce
  • Salt and pepper to taste
  • Flour for coating
  • Olive oil for frying

Instructions

  1. Peel aubergines, cut them into long thin slices
  2. Brush with olive oil and grill over pre-heated griddle for 1 minute, or dust with flour & fry in olive oil for 2 minutes on each side
  3. Place a little oil in the bottom of a deep oven-proof dish
  4. Put in a layer of aubergines, cover with crumbled goats cheese
  5. Then a layer of TGS Pasta Sauce
  6. Continue layering until all the aubergines are used
  7. Cover with grated parmesan and a sprinkle of olive oil
  8. Cook in a moderate oven for 20-30 minutes

Ingredients

  • 1kg aubergines
  • 100 g goats cheese
  • 60g parmesan cheese
  • 200g Tasmanian Gourmet Sauce’s Sundried Tomato & Basil Pasta Sauce
  • Salt and pepper to taste
  • Flour for coating
  • Olive oil for frying

Instructions

  1. Peel aubergines, cut them into long thin slices
  2. Brush with olive oil and grill over pre-heated griddle for 1 minute, or dust with flour & fry in olive oil for 2 minutes on each side
  3. Place a little oil in the bottom of a deep oven-proof dish
  4. Put in a layer of aubergines, cover with crumbled goats cheese
  5. Then a layer of TGS Pasta Sauce
  6. Continue layering until all the aubergines are used
  7. Cover with grated parmesan and a sprinkle of olive oil
  8. Cook in a moderate oven for 20-30 minutes