Eggplant Parmigana

Directions

• Thinly slice eggplant/aubergines then place in a colander. Lightly sprinkle with salt on both sides, and let sit for 1 hour.
• Finely chop 1 onion and sauté in a pan with olive oil until translucent and soft but not browned.
• Add tomato passata (pureed tomatoes) and a small bunch of basil torn with your hands to skillet. Add a pinch of salt and pepper, stir then let it simmer gently for 10-15 minutes. Set aside.
• Rinse eggplant under cold water and pat dry with a kitchen towel or paper. Lightly dust them with flour, shaking off any excess.
• Fry in sunflower oil for a few seconds each side, drain on kitchen paper to remove any excess oil.
• Preheat oven to 180°C/350F/gas mark 4. Prepare an 11×8 inch oval dish.
• Spoon some tomato sauce into bottom of baking dish and spread it around.
• Add one layer of eggplant to baking dish, followed by a sprinkling of parmesan cheese, cubes of mozzarella, a sprinkling of pepper and couple spoons of tomato sauce (save 1/3 of the sauce for the final layer).
• For top layer, spoon over remaining tomato sauce and top with parmesan and mozzarella.
• Cover loosely with foil and bake for 20 minutes, remove foil and bake for another 20 minutes, until nice and golden and bubbling on top.
• Remove from oven and let it rest for 5 minutes. Serve!