Aubergine Parmigiana

Ingredients (Serves 2)

• 2 large aubergines
  
• 1 onion
  
• 2 cloves garlic
  
• 2 x 400g tins chopped tomatoes
  
• 1 handful fresh basil
  
• 200g mozzarella
  
• 80g Parmesan, plus extra for serving
  
• Extra Virgin Olive oil
  
• Salt and freshly ground black pepper

Method

Slice the aubergines into 1cm rounds. Lightly salt them and leave for 20–30 minutes to draw out moisture, then pat dry.

Heat a frying pan with 2–3 tbsp olive oil. Cook the aubergine slices in batches until golden and softened, adding more oil as needed. Set aside. (Alternatively, brush with oil and roast at 220°C until browned.)

Finely chop the onion and slice the garlic. In the same pan, add a little more oil and cook the onion until soft. Add the garlic for 1 minute. Stir in the tomatoes, season well, and simmer for 20–25 minutes. Add the basil at the end.

Preheat the oven to 180°C. Slice the mozzarella.

In a small baking dish, layer tomato sauce, aubergine, mozzarella, and Parmesan. Repeat the layers, finishing with Parmesan.

Bake for 30–40 minutes until bubbling and golden. Let it rest for 10 minutes before serving.

Serve with extra Parmesan and black pepper.