Top blog recipe on test: aubergine parmigiano

Aubergine parmigiano

Aubergine Parmigiano - an up and coming veggie wonder
Allaboutyou verdict:
Saved by 193 cooks when we last looked, we reckon this recipe looks set to hit food blogger fame! 
Allaboutyou tips:
* Recipe calls for 500g dried breadcrumbs (four packets!), but on testing two were plenty. However, we found the recipe was short on eggs - another was needed for the quantity of aubergine.
* Aubergines require a drizzle of oil to soften the spongey texture and to flavour during cooking. Just coating them in egg and seasoned breadcrumbs didn’t cut it. So, drizzle olive oil over before cooking. Bake the slice for longer, too. Anything from 15-30 minutes until they’re tender is ideal.
* Reader comments advise using less tomato sauce which we agree with as it would make the overall flavour more balanced.

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Feature by Emma Marsden

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