Aubergine Parmigiana

Parmigiana di melanzane

This delicious dish from Sicily is so comforting. It's an Italian classic which should be a regular on every menu! I love mopping up the sauce with crusty bread. Ingredients for 4 people:

1. 1 large or 2 small aubergines

2. Passata tomato sauce

3. 2 mozzarella balls - 250 grams - buffalo if possible

4. Fresh Basil

5. 50 grams of grated Parmesan

6. Salt to taste

7. Olive oil

8. Plain flour

Method:

1. Wash and slice aubergines into 18 slices.

2. Sprinkle with salt and leave to drain in a colander for about 20 minutes.

3. Dry well with kitchen paper.

4. Heat some olive oil in a pan,

5. Coat each slice of aubergine in flour and fry until golden brown, turning once during cooking, set a side. Add more oil as needed to finish frying.

6. Drain and chop the mozzarella.

7. Preheat oven to 200 degrees C

8. Take out an oven proof baking tray.

9. Put some passata sauce on the bottom.

10. Add 6 slices of the aubergine on top.

11. Add half of the mozzarella, some of the parmesan and some torn basil. Season with salt.

12. Now add a second layer of 6 slices of aubergine, mozzarella, parmesan and basil. Season with salt.

13. For the final layer, add the last 6 slices of aubergine, some passata and parmesan.

14. Bake in the oven for about 30-35 minutes.

15. Rest for about 15 minutes before serving.