AUBERGINE PECORINO WITH BASIL AND ZANDAM SMOKED MOZZARELLA

1 large aubergine, cut into 1cm slices Salt, as needed 185ml ( 3/4 cup) olive oil 2 extra-large eggs 15ml (1 tbsp) full-cream milk 120g (1 cup) dry breadcrumbs mixed with 5ml (1 tsp) dried Italian mixed herbs 1 x 400g jar ready-made marinara sauce 1 bunch fresh basil, coarsely chopped, 250g smoked mozzarella, thinly sliced 125ml ( 1/2 cup) grated pecorino cheese

Layer aubergine slices on a plate lined with paper towel, sprinkling salt between each layer. Cover with more paper towel and put a weighted plate on top. Leave to stand for 20 minutes. Rinse well and pat dry. Preheat the oven to 180ºC. Heat oil in a large pan over medium heat. Beat eggs with milk in a shallow bowl. Place breadcrumbs in a separate bowl. Dip the aubergine slices in the egg mixture, then gently press into the crumbs to coat. Fry in batches in hot oil until golden brown, about 1-2 minutes per side. Drain on paper towel. Pour about 60ml ( 1/4 cup) of marinara sauce into the bottom of a greased 20cm x 20cm baking dish. Place a layer of aubergine slices on the sauce, then a few basil leaves and a few slices of smoked mozzarella. Repeat the layers to use all ingredients, ending with a layer of sauce. Sprinkle pecorino cheese over the top and bake for about 15 minutes. Serve immediately. Serves 4