Aubergine Parmigiana

I have noticed that recently this blog has been rather sparse on pictures. I'll be attempting to put that right next week, as this weekend we're heading to Bergen (Norway) for the weekend. I'm planning to gorge myself on fish and seafood and take lots of pictures at the fish market on the harbour.

I'm really looking forward to introducing Dan to the best fish and chips in the world, courtesy of the Bergen fish market, as well as the beautiful Norwegian scenery. I'm really excited to be staying more than a day, which gives us the opportunity to take a bit more time over walks, wanders, lunches, day trips. Always before I've had to hotfoot it back to the cruise ship at the end of the day which curtails how much you can explore.

So, hurrah for mini breaks!

In the mean time, this week's recipe was Aubergine Parmigiana, from Angela Hartnett's recipe book which I borrowed from the library last week. Its quite time consuming to put together, just as any layered dish is, but you can prepare it all a day or so ahead and it can happily sit in the fridge overnight - then all that needs doing in the evening after work is to just bung it in the oven.

We had it with spicey baked pork meatballs and a green salad. It was delicious - A really good balance of tomato, basil, mozzarella, parmesan and aubergine. Not as heart-attack inducing as you might expect either as I cut down the oil and cheese quantities a bit. There was still enough of both to make it a good flavour but not so much that the cheese overwhelmed it or the oil made it horribly greasy.



It can be found in Angela Harnett's Cucina, but I suspect there will be versions in a million-and-one other Italian recipe books too.