Aubergine (eggplant) parmigiana
A recipe from Vegetables from an Italian Garden
Preparation: 40 minutes
Cooking: 30 minutes
Serves: 4 people
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
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.