PARMIGIANA MELANZANE

INGREDIENTS

4 aubergines, sliced lengthways

½ tsp salt

4 tbsp olive oil

200g mozzarella, sliced

150g Parmasan, finely grated

For the tomato sauce:

2 tbsp olive oil

4 garlic cloves, finely chopped

2 x 400g cans chopped tomatoes

½ tsp dried oregano

1 tsp sugar

1 tsp red wine vinegar

METHOD

1. Place the aubergines in a colander and sprinkle the slices all over with salt. Set to one side for 20 minutes and then wipe the salt and moisture off both sides with kitchen roll. Set aside.

2. Meanwhile, to make the tomato sauce, heat the oil in a saucepan, add the garlic and cook very gently over a low heat, adding just a spoonful of chopped tomatoes if it looks like it might catch. Cook for 5 minutes until softened.

3. Add the remaining tomatoes, oregano, sugar and vinegar. Season well, add a can full of water, bring to the boil and then simmer for 20-30 minutes until rich and thickened. Check the seasoning.

4. To cook the aubergines, heat a little of the oil in a large frying pan, add slices of aubergine and gently cook, turning occasionally until tender and nicely coloured. Do this in batches, adding oil as needed.

5. Spoon a third of the sauce into a 2 litre shallow oven-proof dish and top with a third of the aubergines and a third of the Parmesan. Repeat with another layer of aubergines, sauce, aubergine, Parmesan and then finally sauce, remaining Parmesan and all the mozzarella.

6. Preheat the oven to 200°C/180°C fan assisted/Gas 6. Bake for 20-25 minutes until golden and bubbling.