melanzane alla parmigiana deconstructed

a version of the classic Italian dish, but without first making a tomato sauce and frying the aubergine.

This is my lazy way of making melanzane alla parmigiana, but I must say it’s still super good! And it tastes even better when made from homegrown veggies, harvested just before cooking! I placed fresh tomatoes in an oven tray, sliced the aubergine and stuffed with slices of mozzarella. Then mixed olive oil with chopped garlic and fresh tarragon and drizzled on top of everything.

Then baked in the oven until the aubergine is soft. Finally topped everything with A LOT of grated Parmigiano Reggiano and back in the oven to bake until golden.