Melanzane alla Parmigiana

Method

Slice aubergines lengthways into 5mm strips, salt generously and leave 30 minutes to drain, then pat dry and dust with flour. Heat olive oil in a large pan and fry aubergine slices in batches until golden on both sides, drain on kitchen paper. Finely chop onion and garlic, sauté gently in 2 tbsp fresh oil until soft, add tinned tomatoes, oregano, basil and seasoning, simmer 20 minutes until sauce thickens. Tear mozzarella into small pieces. Layer a 9x13 inch baking dish: sauce, aubergine, mozzarella and parmesan, repeating until all ingredients are used, finishing with sauce and a generous layer of parmesan. Bake at 180C for 35-40 minutes until golden and bubbling at the edges. Rest 10 minutes before serving.