LA PARMIGIANA DI MELANZANE (AUBERGINE PARMESAN)

This rustic, convivial dish is popular in northern Italy as it is the perfect meal to share with family and friends. You’ll have to employ all your willpower to resist second helpings.

NUTRITION FACTS (per serving) Calories 482 | Total Fat 32g | Sat Fat 21g | Carbs 18g | Fibre 4.4g | Protein 44g

Serves 4 2 large eggs 4 small aubergines, sliced into ¾cm rounds and salted 30g (1oz) plain flour, for dusting 4 tbsp olive oil 2 x 125g (4½oz) packs mozzarella cheese, chopped into bitesize pieces 150g (5oz) grated Parmesan Salt and freshly ground black pepper, to taste

For the tomato sauce 55ml (2fl oz) extra-virgin olive oil 2 garlic cloves, finely chopped 400g (14oz) can plum tomatoes 400g (14oz) can chopped tomatoes or 650g (1½lbs) tomatoes, skinned, deseeded and chopped 1 glass red wine (optional) 8-10 fresh basil leaves, torn (or 1 heaped tsp of dried basil) Preheat the oven to 180C/350F/ gas mark 4.

Heat the olive oil in a deep heavy-based saucepan. Add the garlic and cook for 3 minutes, stirring all the time. Remove from the heat and add all the tomatoes.

Return to the heat and bring to a gentle bubble, breaking up the plum tomatoes and stirring all the time. Add the wine, if using, partially cover and cook on a medium heat for 30 minutes. Finally, add the basil and season.

Break the eggs into a jug, season, and whisk.

Lightly dust a batch of aubergines in flour and dip into the egg, then fry in olive oil in a heavy-based frying pan until golden on both sides. Drain on kitchen paper.

To assemble the dish, spoon a layer of the tomato sauce on the bottom of an ovenproof dish, top with a layer of aubergine and dot with mozzarella.

Spoon tomato sauce over, then sprinkle over a quarter of the Parmesan.

Repeat so that you have three layers of aubergine, mozzarella and sauce, finishing with a generous covering of Parmesan. Bake in the oven for 30-40 minutes, then stand for 10 minutes before serving.