Melanzane Parmigiana

1. 1

   Cut Aubergines into slices.

2. 2

   Salt the Aubergine slices for about an hour and then dry off.

3. 3

   In the meantime, cook up the tomatoes, oil and basil with a dash of salt and pepper to taste.

4. 4

   When the tomatoes are cooked, pass them through a sieve to strain out into a paste (I sometimes leave this bit out and have the 'bitty' tomato sauce).

5. 5

   Fry the aubergine slices until they start to brown and pat them with kitchen paper to remove the excess oil.

6. 6

   Whisk the eggs.

7. 7

   Dot butter on the bottom of the oven dish

8. 8

   Layer the aubergine with tomato sauce, mozzerella, parmesan and a thin covering of the egg until it is all used up.

9. 9

   Put a layer of the whisked egg on the top (it just has to be a little).

10. 10

    Cook in the oven at about 200C for 30mins.

* Per serving · 4 servings · Values may vary.