Aubergine Parmigiana Recipe

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Jamie Oliver


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olive oil

2 x 400g tins good quality plum tomatoes or 1kg fresh ripe tomatoes

1 x 150g ball of buffalo mozzarella

a little fresh oregano leaves chopped

a large handful of fresh basil

sea salt and freshly ground black pepper

1 onion peeled and finely chopped

1 heaped teaspoon dried oregano

a little wine vinegar

1/2 a bulb of spring garlic if you can get it or 1 clove of regular garlic peeled and finely sliced

2 handfuls of dried breadcrumbs

3 large firm aubergines

4 large handfuls of freshly grated Parmesan cheese


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