Melanzane alla parmigiana

Ingredients :

5 eggplants, sliced lengthwise thick

200 g finely grated parmesan

2 cups basil leaves, stalks for the sugo

60 ml extra virgin olive oil

1 large onion diced

6 garlic cloves, coarsely chopped

600 g vine ripened tomatoes

400 g canned chopped tomatoes

2 tbsp oregano

Method:

Place eggplant slices in a large bowl, sprinkle with salt and let drain for at least 30 minutes.

For sugo heat oil add onion until caramelised Then add garlic and stir. Add fresh and canned tomato, oregano and reserved basil stalks, bring to a simmer and cook for 30 - 40 minutes. Discard stalks, transfer to blender until smooth.

Heat olive oil in a pan, drain eggplant, dust slices with seasoned flour or rice flour (gluten-free), shake off excess, and fry in batches, turning and adding more oil if necessary, until golden (2-4 min). Drain on paper towels.

Preheat oven to 180 degrees C. Spoon a little sumo into a baking dish. Top with a layer of eggplant, scatter with parmesan and basil, then repeat layering until all ingredients are used, finishing with a layer of sumo. Scatter over extra parmesan and bake until bubbling 20-30min

Scatter with extra basil and serve with a bitter leaf salad.