Recipe: Angela's Bread Parmigiana

 
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Bought too many delicious loaves of bread and need ideas on how to use them? Perhaps you subscribe to our weekly bread delivery and just can’t get enough? We’ve got you covered with this delicious recipe that revisits the traditional Italian aubergine parmigiana – with a twist.

 
 

Ingredients

 

  • 400g or one medium sized loaf of sourdough bread

  • 1 aubergine

  • 4 slices of ham

  • 200g of tomato passata

  • A handful of grated cheddar and/or mozzarella cheese

  • A small amount of parmesan cheese to top

  • A pinch of mixed herbs

 
 

How to make it

 

First, cook the aubergine. Slice it into 1cm thick slices before either grilling on both sides until soft or by placing in a preheated oven at roughly 180 C/gas mark 5 for about 15 minutes. Then, slice the bread into slices a few centimetres thick. Now you’re ready to layer.

Coat an ovenproof dish in extra virgin olive oil. Start with the slices of bread, then top with the grilled aubergines, follower by the ham, tomato sauce and cheese. Keep repeating these layers until you’ve used up all your ingredients and filled up your dish. Top the final layer with a sprinkling of parmesan cheese and some dried mixed herbs.

Place the parmigiana in the oven and bake at 190°C/375°F/gas 5 for 20-25 minutes until golden.

If you can, leave the parmigiana to sit for 15-20 minutes before serving. You won’t be disappointed!

If you tried this recipe, let us know by posting your version on Instagram and tagging us @wearebreadwinners!

 
RecipesAngelaitalian, meat