Aubergine parmigiana

Method

1.Thinly slice the aubergine, sprinkle lightly with salt and set aside for an hour (this helps to drain off water before frying).

2. Finely chop the onion and sauté in a pan with the olive oil until translucent and soft. Add the passata and a small bunch of basil torn with hands. Add a pinch of salt and pepper, stir and let it simmer gently for 10-15 minutes. Set aside.

3. Rinse the sliced aubergine under cold water and pat dry. Lightly dust with flour, fry with olive oil for a few seconds each side, drain on kitchen paper.

4. Preheat the oven to 180°C. Spoon a small amount of tomato sauce into the bottom of a baking dish and spread.

5. Add one layer of eggplant to the dish followed by a sprinkling of parmesan cheese, cubes of mozzarella, a sprinkling of pepper and couple spoons of tomato sauce (save 1/3 of the sauce for the final layer). Continue with the next laye.

6. For the top layer, use the remaining tomato sauce and top with parmesan and mozzarella. Cover loosely with foil and bake for 20 minutes

7. Remove the foil and bake for another 20 minutes until golden and bubbling. Let it rest for 5 minutes before serving.