Crisp eggplant with tomato sugo

Serves 4 Preparation time 10 minutes plus resting time Cooking time 30 minutes

This lighter version of classic melanzane parmigiana (eggplant Parmesan) is delicious in summer. For a richer version, double the recipe and bake the roasted eggplant slices layered with grated mozzarella and tomato sauce, almost like a lasagne.

You need

• coarse salt • 1-2 eggplants, cut into 1cm slices • ½ cup (125ml) flour • 1 teaspoon (5ml) black pepper • 2 teaspoons (10ml) salt • 2 eggs • 2 cups (500ml) crisp breadcrumbs • 4 tablespoons (60ml) fresh origanum, chopped • ¾ cup (180ml) grated Parmesan • olive oil • 2 cups (500ml) tomato sugo

(see recipe on the right) • 1 ball fior di latte (fresh mozzarella made

of cow’s milk) • a handful of fresh basil

This is how

Sprinkle 1 teaspoon coarse salt over the eggplant slices and leave to drain in a colander for 40 minutes. Don’t be tempted to leave out this step, as it’s essential for a crisp result. Dry the eggplant slices thoroughly with kitchen paper. Preheat the oven to 210˚C and in the meantime place a large baking tray on the middle oven rack to heat up.

Place the flour, pepper and 1 teaspoon of salt into a plastic bag, add a few eggplant slices at a time and shake them in the mixture. Beat the eggs in a shallow dish, and, in another shallow dish, combine the breadcrumbs, origanum and Parmesan with 1 teaspoon salt. Dip each of the eggplant slices in the egg, allow the excess to drip off, and then into the crumb mixture.

Take the hot baking tray out of the oven and drizzle about 3 tablespoons olive oil into it. Quickly arrange the eggplant slices in a single layer on the tray and place back in the oven for 15-20 minutes. Turn the slices over, drizzle with olive oil, then bake for 10 minutes or until golden brown and crisp.

Serve immediately with slices of fior de latte, fresh basil and warm tomato sugo.