Melanzane alla Parmigiana (Baked Aubergine with Tomato and Cheese)

• 900 g Aubergine, firm, glossy
• 2 tsp Fine sea salt
• 90 ml Extra virgin olive oil
• 2 cloves Garlic
• 700 g Tomato passata
• ½ tsp Black pepper
• 20 g Fresh basil
• 250 g Mozzarella
• 80 g Parmesan

1. Heat the oven to 220°C (430°F). Slice the aubergine into rounds about 1 cm thick, lay them in a single layer and sprinkle with 1 tsp of the fine sea salt; leave for 20 minutes, then pat dry.
2. Arrange the aubergine on a baking tray and brush both sides with about half the olive oil. Bake for 20 to 25 minutes, turning once, until tender and lightly golden.
3. Meanwhile, warm the remaining olive oil in a large frying pan over medium heat. Add the garlic and cook for 30 to 60 seconds until fragrant, then stir in the tomato passata, remaining 1 tsp salt and the black pepper; simmer for 10 minutes until slightly thickened.
4. Reduce the oven to 200°C (390°F). Tear most of the fresh basil into the tomato sauce, reserving a few leaves for the top; slice the mozzarella and finely grate the parmesan.
5. Spoon a thin layer of tomato sauce into a baking dish, then add a layer of aubergine. Dot with mozzarella, sprinkle with parmesan, and repeat the layers, finishing with sauce, the remaining cheeses and the reserved basil.
6. Bake for 25 minutes until bubbling and golden at the edges. Rest for 10 minutes so the layers set, then slice and serve.

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