Publication-approved historical recipe

Yoshki's melanzane alla parmigiana

Name: Yoshki's melanzane alla parmigiana
Ingredients: 5 aubergines, sliced; Olive oil; 6 cloves garlic, crushed; 2 × 400 g cans good-quality chopped tomatoes; 500 g tomato passata; pinch sugar, or to taste; Small handful of basil leaves; 5 balls mozzarella; Grated parmesan; 500 g baby new potatoes; knob butter; Italian salad leaves and avocado, dressed with balsamic vinegar

Historical recipe record without an accepted exact episode or contestant association.

Ingredients

5 aubergines, sliced
Olive oil
6 cloves garlic, crushed
2 × 400 g cans good-quality chopped tomatoes
500 g tomato passata
pinch sugar, or to taste
Small handful of basil leaves
5 balls mozzarella
Grated parmesan
500 g baby new potatoes
knob butter
Italian salad leaves and avocado, dressed with balsamic vinegar

Method

Salt the sliced aubergines for 20 minutes, then blot away the moisture and excess salt.
Heat the oven to 200°C (gas 6). Coat the aubergines lightly with oil and bake for 20 minutes.
Cook the garlic gently in oil. Add the chopped tomatoes, passata and sugar and simmer for 30 minutes, adding the basil near the end.
Parboil the potatoes for 10 minutes, drain and put them in a roasting tin with oil and butter.
Layer tomato sauce, aubergine and mozzarella in a baking dish, finishing with sauce and Parmesan.
Bake the aubergine dish and potatoes for about 30 minutes. Serve with the dressed salad and avocado.