I love Aubergine Parmigiana. This version has some meat in the form of sausages. I used Rudd’s. If you want to make a double batch, it freezes really well. Just don’t add the basil until you are ready to serve.
Ingredients
8 Rudd’s Butcher Style Sausages
2 small Aubergines, cut into rounds
400g Tin Tomatoes
150g Parmesan Cheese
100g Mozzerella
10 Basil Leaves, torn
Method
Take the skins off the sausages, fry off the mix and then add the tin of tomatoes and basil leaves. Slice the aubergine into circles
Pour a ladle of sausage sauce into a circular pie dish or casserole dish
Top with a layer of aubergine and lay the remaining sausage sauce on top.
Pour over another ladle of sauce and top with torn mozzarella and some grated parmesan cheese. Pour a small, final ladle of sauce over the whole dish and bake in a moderate oven for 40 minutes. Garnish with basil leaves and serve. This loves crusty bread to mop up the sauce.
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