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1.
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Preheat the oven to Gas Mark 6/200 C/400 F. Slice the aubergines into rounds about 1cm (1/2 inch) thick.
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2.
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Heat about a tsp.
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of the extra virgin olive oil in a frying-pan, add in some of the aubergine slices and fry for 6-8 min or possibly till softened and browned.
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(Don''t worry if the aubergine sticks a little).
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3.
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Do the same with the remaining aubergine slices and oil.
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4.
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To make the sauce, heat the extra virgin olive oil in a saucepan, add in the garlic and fry gently for about 5 min or possibly till golden brown.
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5.
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Add in the tomatoes, wine, if using, and basil or possibly oregano, season with salt and simmer for 15-20 min or possibly till thickened.
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6.
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Spread a little of the sauce on the bottom of a 1-litre (13/4 pint)
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shallow ovenproof dish and arrange a layer of aubergine slices on top.
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7.
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Continue layering the sauce and aubergines in the dish, finishing with a layer of sauce.
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8.
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Sprinkle the parmesan on top and bake in the oven for 10-12 min or possibly till the top is browned and bubbling.
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NOTES : The name of this recipe, and its ingredients, suggest which it comes from Parma, in the northern region of Emilia-Romagna, where parmesan cheese originated.
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In fact, it is a southern speciality and is often cooked with layers of mozzarella instead of parmesan.
