Parmigiana di Melanzane (Aubergine Parmigiana)

Tomato sauce

• 2 tbsp Extra virgin olive oil
• 3 cloves Garlic
• 700 g Tomato passata
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 20 g Fresh basil

Aubergine and assembly

• 3 medium Aubergine, firm, glossy
• 600 ml Sunflower oil
• 250 g Mozzarella
• 80 g Parmesan

1. Heat the olive oil in a saucepan over medium heat, then add the garlic and cook for 30 to 60 seconds until fragrant but not coloured. Stir in the passata, salt and pepper, then simmer gently for 20 minutes until slightly thickened. Tear in most of the basil, reserving a few leaves for the top.
2. Meanwhile, slice the aubergines lengthways into about 1 cm slices. Sprinkle lightly with a little of the salt from the measured amount and leave in a colander for 15 minutes, then pat dry well. This helps the aubergine fry up tender rather than greasy.
3. Heat the sunflower oil in a large frying pan over medium-high heat. Fry the aubergine slices in batches for 2 to 3 minutes per side until golden and tender, then lift out with tongs and drain briefly. Continue until all the aubergine is cooked, keeping the heat steady so the oil does not smoke.
4. Heat the oven to 190°C (375°F). Spoon a thin layer of tomato sauce into the base of a baking dish, then add a layer of aubergine. Add a little mozzarella and a sprinkle of parmesan, then repeat the layers, finishing with sauce, mozzarella and parmesan on top.
5. Bake for 30 minutes until bubbling and deeply golden at the edges. Leave to rest for 10 minutes so the layers set, then scatter over the reserved basil and slice to serve. If the top is browning too quickly, move the dish to a lower shelf for the final 10 minutes.

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