Aubergine (eggplant) parmigiana

4 aubergines, sliced lengthways

plain flour, for dusting

5–6 tablespoons olive oil, plus extra for drizzling

500 g (1 lb 2 oz) tomatoes, peeled, de-seeded and chopped

1 sprig basil

100 g (31½ oz) Parmesan cheese, grated

250 g (9 oz) mozzarella cheese, sliced

2 eggs, lightly beaten

salt

Season the aubergine slices with salt and dust with flour. Heat 2 tablespoons of the oil in a large frying pan. Add the aubergine slices, in batches, and cook for 5 minutes on each side, until golden brown. Remove with a fish slice and drain on kitchen paper. Cook the remaining batches in the same way, adding more oil as necessary.

Meanwhile, put the tomatoes into a heavy-based pan, tear in the basil leaves and simmer gently, stirring occasionally, for 15–20 minutes, until pulpy and thickened.

Preheat the oven to 180°c/350°f/Gas Mark 4.

Spoon some of the tomato sauce over the base of an ovenproof dish and make a layer of aubergine slices on top. Sprinkle with a little Parmesan, top with some slices of mozzarella and drizzle with a little beaten egg. Continue making layers in this way until all the ingredients have been used, ending with a layer of tomato sauce. Drizzle with olive oil and bake for 30 minutes.

Preparation time:
40 min

Cooking time:
30 min

Serves 4