MELAZANE PARMIGIANA

Serves 4

INGREDIENTS: 4tbsp olive oil, plus extra for oiling; 1 garlic clove, finely sliced; 8 basil leaves; 600g tomato passata; 4 aubergines, half peeled to give stripes (to help the aubergine cook evenly); 3 organic eggs, beaten; 200g tipo 00 flour; 100ml sunflower oil; 200g mozzarella, chopped; 100g Parmesan, finely grated; sea salt and freshly ground black pepper

METHOD: 1.

Place a heavy-based saucepan over a medium heat. When hot, add three tablespoons of the olive oil and the garlic and fry for about 30 seconds, until the garlic is soft but has no colour. 2. Add four of the basil leaves and cook for 30 seconds, then add the passata, reduce the heat and cook for about 15 minutes, until the sauce has reduced by half. Tear in the remaining basil and add the remaining olive oil. Season and set aside. 3. Slice the aubergines into 1cm rounds. Transfer them to a colander and sprinkle with salt. Leave for 20 minutes to draw out the liquid, then pat the slices dry with kitchen paper. 4. Have ready the beaten eggs in one bowl and the flour in another.

Heat the sunflower oil in a frying pan over a medium heat. Dip each aubergine slice into the egg to coat, then place in the flour, taking care to fully coat each slice. Shake off any excess flour then fry, in batches, for three minutes on each side until they are all cooked through and have a nice, golden colour. Place on kitchen paper to drain. 5. Preheat the oven to 1800C/1600C fan/3500F/ Gas Mark 4.

Lightly oil a baking dish with olive oil. Arrange a layer of cooked aubergines evenly in the bottom of the dish, spoon over one third of the tomato sauce, sprinkle over one third of the chopped mozzarella, and one third of the Parmesan.

Repeat the layers twice more, finishing with the final layer of Parmesan.

Bake for 35 minutes, or until the top is golden and crispy.