In-season aubergines are wonderfully complemented by Parmesan.
TO DRINK: Go for Lourens River Valley 2001: its mineral core matches perfectly with the saltiness of the aubergines and Parmesan
Aubergine parmigiana pizza
Ingredients
- 1 large aubergine, thinly sliced
- salt, to taste
- 20ml olive oil
- 2 pizza bases
- 300ml tomato sauce (recipe opposite)
- 300g mozzarella, grated
- 20 cherry tomatoes, halved
- oregano, stalks discarded, to garnish
- 16 basil leaves
- 130ml Parmesan, freshly grated
Instructions
1
Preheat the oven to 180°C.
2
Place the aubergine on a tray, sprinkle with salt and leave to sweat for 10 minutes. Rinse well.
3
Place the aubergine back on a baking tray, drizzle with olive oil and grill until slightly brown.
4
Cover the pizza bases with tomato sauce and scatter with mozzarella.
5
Divide the tomatoes between the bases. Top with the aubergine and sprinkle with oregano.
6
Bake until the cheese has melted, about 30 minutes.
7
Slice the pizza. Top each piece with two basil leaves, sprinkle with Parmesan and serve immediately.
