Aubergine Parmigiana

Method

Slice aubergines lengthways into 5mm strips, salt them and leave for 30 minutes to release moisture, then pat dry and fry in batches in olive oil until golden on both sides. Make a tomato sauce by sautéing diced onion and garlic, then adding tinned tomatoes, salt, pepper and half the basil, simmering for 15 minutes. In a baking dish, layer aubergine slices, tomato sauce, torn mozzarella and grated parmesan, repeating until everything is used. Bake at 180°C for 30-35 minutes until golden and bubbling, then rest for 5 minutes before serving garnished with remaining fresh basil.