My aubergine parmigiana

If there is anything better than an aubergine parmigiana, it is an easy aubergine parmigiana. Remove the slicing, salting, dipping in egg, frying, dirty plates, dirty fingers, dirty shirt fronts … it doesn’t get any easier than my version. I use a combination of oil and butter – the butter cooks and adds a delicious creamy, nutty flavour to the final sauce that surrounds your slow-cooked, falling apart, unctuous aubergines (eggplants). It’s topped with Parmesan and a few breadcrumbs, I love how some of the cheesy breadcrumbs become soft as they soak up the delicious tomato sauce, while others crisp up. The textural contrasts are just the ticket and hit all the high notes that a traditionally made parmigiana would. I serve this dish with a big green salad, but if you’re not in the mood for salad, try the cooked aubergine stuffed in a hollowed-out crusty baguette – it’s the stuff of dreams. Make ahead Prep the whole dish in advance and reheat in a hot oven until piping hot. The shortcut All the textural expectations of a parmigiana, none of factory line-style crumbing. No salting, no dipping in egg, no frying in oil. One pan, no-hassle cooking.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 200°C/180°C Fan/400°F/Gas 6.

Step 2

Make deep slits, 1 cm (½ in) apart, across each of the aubergines, making sure you don’t cut all of the way through. Use a pastry brush to coat the inside of the cuts with oil. Dot the butter over each of the aubergines and season inside and out.

Step 3

Mix together the tomatoes, garlic, oregano and some seasoning – I usually do this in the tomato tins. Pour the tomato mixture into a 20 x 30 cm (8 x 12 in) baking dish and sit the aubergines on top. Cover with kitchen foil and cook in the oven for 50 minutes, or until the aubergines are starting to get really soft.Remove the dish from the oven and remove the foil. Use the back of a spoon to open up the aubergine cuts and stuff with cubes of mozzarella and some of the tomato sauce. Sprinkle over the Parmesan and breadcrumbs, then return the dish to the oven and cook uncovered for a final 10 minutes, or until the breadcrumbs are golden.

Step 4

Leave to stand for 5 minutes, then scatter with basil (if using) before serving.