Eggplant Parmigiana

The recipe

Instructions

1. 1
   Slice the aubergines into 1cm rounds, salt them and leave 30 minutes to draw out moisture. Pat dry.
2. 2
   Fry the slices in batches in olive oil until deep golden on both sides — about 3 minutes per side. Drain on kitchen paper.
3. 3
   For the sauce: simmer the tomatoes with the crushed garlic and a torn handful of basil for 15 minutes.
4. 4
   In a baking dish, layer aubergine, sauce, torn mozzarella and parmesan. Repeat for 3 layers, finishing with parmesan.
5. 5
   Bake at 180°C for 30 minutes until bubbling and golden. Rest 10 minutes before cutting. Top with fresh basil.

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