Serve garnished with fresh basil and a dollop of cream cheese.
Melanzane alla Parmigiana with Gammon Steak
Ingredients
- 2 packs Eskort Gammon Steaks, sliced
- 4 large aubergines, sliced lengthwise
- 2 red onions, chopped
- 2 cloves garlic, chopped
- 30ml (2 tbsp) fresh sage, chopped
- 30ml (2 tbsp) red wine vinegar
- 1 tin peeled whole baby tomatoes
- 750ml (3 cups) tomato puree
- 500ml (2 cups) cream cheese
- 500ml (2 cups) Parmesan cheese, grated
- 1 handful fresh basil
- 45ml (3 tbsp) olive oil
- 45ml (3 tbsp) coarse salt
- Allergens:
- This recipe contains dairy (lactose).
- Substitutions:
- Cream Cheese (lactose): Use vegan cream cheese.
Method
- Preheat oven
- Sprinkle the aubergine slices with coarse salt and allow to sweat for 15 minutes.
- Heat olive oil in a large saucepan and fry the onions, garlic and sage until glossy.
- Pour in the red wine vinegar, tomato paste and whole baby tomatoes, and allow to simmer for 5 minutes.
- Wipe the salt off the aubergine slices.
- Add a tablespoon of cream cheese to a slice and close with another slice to form a sandwich, repeating until all the slices are used.
- Place the aubergine sandwiches in an oven dish and top with gammon steak slices.
- Pour the tomato sauce over, top with grated Parmesan cheese and bake for 20 minutes.
Serve
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