Parmigiana di Melanzane

Parmigiana di Melanzane

ingredients

Standard tomato sauce made with onions and a clove of garlic

Aubergines

Slice aubergines into thick rounds, put in a large bowl of cold water, rinse a couple of times, refill and cover with a lid for about an hour, rinse and drain. This removes most of aubergines bitter taste.

Parmesan preferably (but Gran Pardano or Pecorino will do). Grated.

Mozzarella preferably (but I've made this with cheddar and it's still tasted great).

Simple but yummy this is a regular dish, the aubergines can be done in the oven then the dish finished the next day. A complete dish made up and cooked the following day seems to improve.

1 heat oven to 200 splash of olive oil in a tray, get it hot, then add the aubergines, after 10 mins or so I arrange them as shown, this stops them sticking to the tray. After another 10 mins or so I turn them another way, they should be nicely browned.

2 cover the bottom of a pyrex dish with a couple of spoons of the tomato sauce, then a layer of aubergines, then some sliced mozzarella and some parmesan, then cover with aubergines and repeat ending up with the tomato sauce on top.

3 cover with the lid or foil and place in the oven for approx 30 - 40 mins.

Leave a little while to cool a bit before serving. Buon appetito