melanzane parmigiana

500g aubergines, sliced

250g mozzarella, sliced

1 x 400g tinned chopped tomatoes

50g parmesan cheese, grated

Handful fresh basil leaves

Ground pepper

  • Layer the slices of aubergine in a colander and sprinkle with sea salt between each layer. Leave for an hour.
  • Pat the slices dry with kitchen towel. 
  • Preheat oven on gas mark 4.
  • Fry the aubergine slices on a skillet or in a frying pan, until crisp and golden on both sides. 
  • Make a layer of slightly overlapping aubergine slices over the base of a square or oblong casserole dish. 
  • Season with pepper. Spoon over some tomatoes. Add a layer of morazella. Sprinkle over some parmesan and basil leaves.
  • Continue the layering until you have used up all the ingredients.
  • Bake for 30 minutes. Leave to cool slightly before serving.