Melanzane alla parmigiana

For 6-8 serving you need

2 medium white onions, coarsely chopped

2-3 plump cloves of garlic

20ml canola oil

2 cans chopped tomatoes

5ml oregano

Salt and ground black pepper to taste

2-3 medium-sized aubergines

30ml cake flour

3ml ground black pepper

3ml dried oregano

3ml salt

1egg, lightly whisked

Approximately 1cm canola or any neutral vegetable oil in a heavy frying pan

To finish the dish:

20ml finely shredded fresh basil leaves

125ml finely grated cheese – Parmesan, Pecorino or Strong Cheddar or about 8 slices mozzarella

Additional slices mozzarella for topping

30ml dried breadcrumbs (optional)

To prepare

First get the tomato mix going

Heat the oil and add the chopped onions. Lightly sauté them until they appear glassy but not browning, add the garlic and sauté for 30 seconds, add the tomatoes and the oregano. Allow the mixture to simmer gently for about 20 minutes. The mixture must be thick. Season to taste. I never add sugar to tomato mixtures as I find our tinned tomatoes are good quality and do not require sugar.

While the tomato is simmering prepare the aubergines

Slice the aubergines 4-6mm thick either lengthwise or in rounds

Place the flour and seasoning in a plastic bag. Add the aubergine slices and shake it well. (This is the best method to lightly flour and vegetables or meat)

: Fried slices of aubergine

Heat the oil in a frying pan.

Dip the individual floured slices in the egg and then place it in the hot oil. Fry for about a minute on each side. Watch the oil temperature to prevent burning.

Place on kitchen paper to drain excess oil.