Melanzane alla parmigiana

Ingredients

• 6 tbsp olive oil
• 2 cloves garlic, crushed
• 2 × 400 g chopped tomatoes or passata
• 2 tbsp tomato puree
• 4 medium sized aubergines, sliced lengthways 5mm thick
• 85 g freshly grated parmesan
• 20 g fresh basil, leaves torn
• 1 egg, beaten
• Mixed leaves and balsamic vinegar, to serve

Method

1. Heat the oven to 200°C (gas 6). Cook the garlic in 1 tablespoon of oil for 3 minutes, add the tomatoes and tomato purée and simmer for 8 minutes.
2. Brush the aubergine slices with the remaining oil and griddle for 5–7 minutes, turning once.
3. Layer aubergine, tomato sauce, Parmesan and basil in a baking dish.
4. Pour the beaten egg over the top, add the remaining Parmesan and bake for 20 minutes, until golden.
5. Serve with dressed mixed leaves.