I had two lovely big plump aubergines and had made this before but topped the dish with mozzarella. I found a recipe on the BBC Good Food website saying to top with beaten egg. I changed this slightly and added Greek yoghurt.
I used passata instead of chopped tinned tomatoes but either would work.
Melanzane alla Parmigiana Recipe
1 red onion finely diced
1 clove of garlic crushed
1 carton of passata or 2 tins of chopped tomatoes
a sprig of rosemary chopped
salt and pepper
1 large egg
2 heaped tablespoons of Greek yoghurt
100g of coarsely grated Parmesan
Rapeseed oil and olive oil
Using a large frying/griddle pan, add a tablespoon of rapeseed oil and one of olive oil. Add slices of aubergine and batch fry for about 4 minutes each side until softened and beginning to yield back the oil onto the pan.
In a separate saucepan saute the onions and garlic until softened. Add the tomatoes/passata and season. Finally add the finely chopped rosemary leaves only. Simmer ten minutes.
Layer up aubergines and tomato sauce in an oven proof dish. Grate some Parmesan over each layer.
Finally whisk the egg and yoghurt together and pour over the top of the dish. Finish off with remaining grated Parmesan.
Put in oven 180C for 25 minutes or until golden and bubbling. Cool and serve thick wedges.
Can be served as a main or as a vegetable side. It's really good with crusty bread. Perfect for spring or summer dining.