This is one of my favourite Italian dishes, and the best way to eat aubergine. My sister and cousin made this on our first day in Italy, and it was a great introduction to beautiful Italian summer food – gloriously tomatoey and thick slices of aubergine.
I haven’t found a healthy way of adapting this classic recipe (there’s a lot of oil and cheese involved) but it’s definitely worth the indulgence.
- 2 large aubergines
- 1 onion
- 1 tsp crushed garlic
- 2 tins of peeled whole tomatoes
- fresh basil
- A generous handful of grated Parmesan
- A cup of grated mozzarella, or two sliced mozzarella balls
Slice the aubergine into rounds, salt them and leave to drain in a colander for an hour. Wash the salt off the aubergine slices and pat dry with a towel.
Fry the slices of aubergine in olive oil until golden (about 4 minutes on each side). Aubergine loves oil and will soak it up quickly so keep adding olive oil when it gets dry. Using a non stick pan will help a lot. Drain the fried aubergine on paper towels.
To make the tomato sauce, fry the onion in olive oil until it starts to soften and then add the garlic. Add the chopped tomatoes, and add a handful of basil leaves and pepper, and leave to simmer for about twenty five minutes. Add a pinch of sugar, and salt and pepper to season.
Spread a spoonful of tomato sauce on the bottom of an ovenproof dish and follow with a layer of aubergine. Cover with more sauce, a few torn basil leaves and a sprinkling of Pamersan. Continue layering with aubergine, sauce, basil and parmesan and finish with a layer of sauce. Top with the mozzarella.
Bake in a 180C oven for around 30 minutes, or until the cheese is bubbling and turning golden. Serve with crusty bread and a green salad. It also makes for great leftovers on a sandwich the next day with some basil pesto. Delicioso!