Aubergine parmigiana

SERVES 4 AS A MAIN OR 6 AS ANTIPASTO

2 large aubergines

Salt

2tbsp extra virgin olive oil 1 small onion, finely chopped 500g tomato passata

Handful of fresh basil leaves 500ml vegetable oil, for frying 1 large ball (approx 200g)

fresh mozzarella, sliced

80g aged pecorino

(or parmesan or caciocavallo), grated

1 Cut the aubergines lengthways into 1cm thick slices. Layer them in a colander and sprinkle each layer generously with salt

(you’ll rinse it off later), then place a plate on top followed by a weight (such as a tin of beans or tomatoes). Leave for a minimum of 30min but no more than 1hr. During this time, the aubergines will release a brownish liquid. Rinse under cold water and pat dry with a clean tea towel.

2 While the aubergines are draining, prepare the tomato sauce by heating the olive oil in a deep pan over a low heat. Add the onion and cook gently until soft and translucent but not coloured, about 10min. Add the passata, along with a few basil leaves, a splash of water and a pinch of salt.

3 Increase the heat to medium and leave to simmer for 15min, or until the sauce is as thick as you like it. Set it aside until needed.

4 Pour the vegetable oil into a wide saucepan, preferably one that will fit three or four aubergine slices at a time.

Set over a medium-high heat. The oil is hot enough when a cube of aubergine dropped into it sizzles immediately. Fry three or four aubergine slices at a time, a few minutes on each side, or until they are evenly golden brown.

5 Drain well on paper towels and leave to cool. Change the paper towels as necessary and continue frying until all the slices are cooked.

6 Preheat the oven to 180°C/ 160°C fan/gas mark 4. Assemble the parmigiana by first spooning some tomato sauce in a thin layer over the bottom of a rectangular or oval ceramic or glass casserole dish. Top with a single layer of aubergine, then spoon over some more tomato sauce, a few torn up basil leaves and a handful of the mozzarella and pecorino. Continue layering aubergine, tomato sauce and basil, ending with a more generous layer of cheese.

7 Bake for 25-30min, or until you can see the edges bubbling and a golden-brown crust has formed. It’s best to let the parmigiana sit for about 15-20min before cutting into it.

COOK’S NOTE

The preparation of the aubergines is one of the most important elements in making a successful parmigiana. Don’t skip the crucial stage of salting the slices before frying them, as doing this removes excess water, which means they fry better, improving both taste and texture tenfold.