Aubergine (eggplant) parmigiana

4 eggplants, sliced lengthwise

all-purpose flour, for dusting

5–6 tablespoons olive oil, plus extra for drizzling

3 cups peeled, seeded, and chopped tomatoes

1 sprig basil

generous 1 cup grated Parmesan cheese

9 ounces mozzarella cheese, sliced

2 eggs, lightly beaten

salt

Season the eggplant slices with salt and dust with flour. Heat 2 tablespoons of the oil in a large skillet. Add the eggplant slices, in batches, and cook for 5 minutes on each side, until golden brown. Remove with a spatula and drain on paper towels. Cook the remaining batches in the same way, adding more oil as necessary.

Meanwhile, put the tomatoes into a heavy pan, tear in the basil leaves, and simmer gently, stirring occasionally, for 15–20 minutes, until pulpy and thickened.

Preheat the oven to 350°f.

Spoon some of the tomato sauce over the bottom of an ovenproof dish and make a layer of eggplant slices on top. Sprinkle with a little Parmesan, top with some slices of mozzarella, and drizzle with a little beaten egg. Continue making layers in this way until all the ingredients have been used, ending with a layer of tomato sauce. Drizzle with olive oil and bake for 30 minutes.

Preparation time:
40 min

Cooking time:
30 min

Serves 4