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Aubergine Parmigiana with Sardines
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Description
Sardines are inexpensive and can make an exclusive variety of dishes which are delicious, especially in Summer! Although many fishermen use sardines as bait, I must say that they are a great source of Omega-3, protein, calcium, B12 and vitamin D. Another pro is that they are relatively inexpensive (bought for few Euros) – just ask the fishmonger to clean them for you by removing the backbone and opening them up.
Ingredients
- 2 whole Aubergines (Eggplants, Sliced)
- 4 whole Fresh Tomatoes
- 10 leaves Fresh Basil, Torn
- ½ bunches Fresh Parsley
- 2 whole Garlic Cloves
- 1-¾ pounds, ¼ ounces, weight Sardines
- 1-½ ounces, weight Grated Parmesan
- Olive Oil, Enough For Frying
Preparation
Fry the aubergine slices (cut to around 1cm thick), in some olive oil and when they are browned, remove from the oil and dry excess oil with a paper napkin.
Chop the fresh tomatoes into cubes and tear the basil leaves into small pieces. Finely chop the parsley together with the garlic.
Take a dish and start layering the parmigiana. Start with a layer of aubergines, top with the sardines, tomatoes, parsley, garlic and basil, scatter some parmesan and repeat layers until all ingredients are used.
Cook in a pre-heated oven of 180 degrees Celsius for around 30 minutes. Serve with some olive oil on top and crusty bread.
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