How to make the BEST aubergine parmigiana! | Shania Twain | Dish #Podcast

The Queen of Country Pop has sold over 100 million albums worldwide and won five Grammy awards, but her path to stardom was not easy.

Shania Twain plays the Legends slot at this year’s Glastonbury festival. Growing up in poverty, Shania’s mother sent her out to sing in bars and clubs at a young age to make ends meet. Fame found her at 30 and, to this day, Shania Twain remains the only female artist to have three consecutive diamond albums in the US. Her record-breaking second album, The Woman in Me, was released in 1995 and became the biggest-selling country album of all time by a female musician. She followed that with Come On Over, released in 1997, which became the biggest selling album of all time by a female solo artist in any genre.

Nick heralds Shania’s arrival with a bottle of Pommery Champagne NV Brut Rosé Royal while Angela prepares two of Shania’s favourite dishes, courgette fritti with truffle and artichoke mayo and a delicious aubergine parmigiana. The experts at Waitrose pair this meal with an Italian red, Araldica Barbera D’Asti Superiore.

Shania loves London and tells Nick and Ange she likes to ride horses incognito in Hyde Park. She also loves to cook and asks plenty of questions about her meal; listen out for some excellent tips from Angela. Our trio talk wellies at Glastonbury, the secret to Switzerland’s culinary culture and why Shania simply couldn’t make an album with Prince.

Watch the episode here: https://youtu.be/rUJJ-MTnHS4

Listen to all other Dish episodes here: https://pod.link/1626354833

All recipes from this podcast can be found at https://waitrose.com/dishrecipes

Dish is a S:E Creative Studio production for Waitrose.

this is really really honestly really delicious we’re getting depth we’re getting our range we’re getting layers we’re getting crispy look at you how did we get that top perect how get that I don’t think I’ve been able to do that so I don’t put anything I my last layer is always the oine so that would be crispy and then I put a bit of Parmesan and then this one I put this uh toasted breadcrumbs on top as well which give it extra crisp it’s layers of tomato oine mozzarella parmesan which you use as a seasoning Bassel and then you just keep doing the legs but it is as you said Jan it’s having a thick tomato sauce yes if it’s watery then it’s all going to be watery and good mozzarella cuz again if it’s not great mozzarella it’s going to be watery and then it becomes soggy so you need yeah exactly you need good ingredients it’s not easy to get it right no there’s too many variables