parmigiani melanzane (aubergine)

a great classical Italian vegetarian dish 

for 2 as a main (or 4 as a side dish)

• 1 large aubergine
• 1 bunch of basil, half stalks and leaves separated chopped, half left whole for garnish
  
• olive oil, for deep-frying
• 100g plain flour
• 1 free-range egg, beaten
• 200g buffalo mozzarella, grated
• 250 ml/7fl oz passata
• 200g/7oz Parmesan
• 1-2 large tomatoes, thinly sliced
• salt

Equipment: a small deep oven proof dish (about 16x12x6cm)

Slice the aubergine into thin slices (about 8 in all).

Place the flour and egg in two separate wide bowls. Heat the oil in a large frying pan.

Dredge aubergine rounds in the egg then the flour and drop immediately into the hot pan, turning half way, until they are soft and golden both sides. Remove the aubergine rounds with a slotted spoon and set aside on kitchen paper. Season with salt.

Fry the onion in a lidded saucepan until softened and clear.  Add the the passata, basil stalks and wine and simmer on a low heat for 20 minutes, or until thickened. 

Preheat the oven to 180C/160C Fan.

Allow the sauce to cool slightly, then start layering in an oven dish: first a layer of aubergine, then half the passata, then the mozzarella and half the Parmesan. Top with the basil leaves then the remaining aubergine, remaining passata, pressing in the sliced tomatoes and finishing with the remaining parmesan.

Bake for at least 40 minutes until the top is golden.

Garnish with the basil leaves. 

Serve with crusty bread and a salad if a main course.