AUBERGINE PARMIGIANA

Griddling the aubergine first gives the dish a slightly smoky flavour. And here's a trick for you: line your dish with tin foil so you can lift the parmigiana out in one piece and see the layers.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 190°C/gas mark 5.

Step 2

Pan-fry the onion in a splash of olive oil over a medium heat for about 5 minutes until soft, then add the garlic and continue to fry for a few minutes until it starts to colour. At this point add the chopped tomatoes, a pinch of dried oregano, a splash of water, and a pinch each of salt and pepper, then simmer for about 10 minutes.

Step 3

Meanwhile, brush the aubergine slices with a bit of olive oil and sprinkle with salt and pepper before griddling (or pan-frying) over a medium heat for about 5 minutes on each side until nicely coloured.

Step 4

Next, mix the breadcrumbs with a pinch of oregano, most of the Parmesan (keeping a little bit to add at the end), a splash of olive oil and a pinch each of salt and pepper.

Step 5

Grab an ovenproof dish about 15 x 10cm and line it with foil. Start with a layer of aubergine (you might have to cut them to size), then a layer of tomato sauce, then a layer of breadcrumbs, and repeat, finishing with a layer of breadcrumbs.

Step 6

Bake in the oven for about 30 minutes then serve with a sprinkle of grated Parmesan.