Melanzane Parmigiana

There is a profusion of aubergines/eggplants/melanzane around at the moment. They are a funny looking fruit and are like little sponges to cook with. They will immediately suck up any oil you have in the pan. I find it best to cook them at a fairly high heat without too much oil. You want them sufficiently softened with some appetising char marks on each side. This parmigiana is an easy and surprisingly filling meal.  It uses a basic tomato sauce great also for pasta (on its own or with meatballs) and pizza (without the onion).

Ingredients: 

Tomato Sauce: 

olive oil 

1 onion, chopped

1 small red chilli (more if you like things hotter), chopped

1 clove of garlic, chopped 

3 tins whole, peeled tomatoes 

1 tblsp dried oregano 

Parmigiana: 

Olive oil 

2 smallish eggplants

2 zucchini (optional)

70-100g of mozzarella

parmesan

handful of fresh breadcrumbs (i.e. made from old sourdough or the like, i keep a bag in the freezer)

salt and pepper 

Method:

For the tomato sauce, heat a little olive oil over a low heat, add the onion and chilli and fry until translucent, add the garlic and stir for a minute before adding the tinned tomatoes and oregano. Simmer on a low heat for 45 minutes to an hour, stirring every so often. Preheat the oven to 200*C. Heat a griddle pan over medium-high heat, slice the eggplants and zucchini into 1cm thick slices. Brush each side of the eggplant and zucchini slices lightly with olive oil and fry in batches until lightly charred and tender. It's a good idea to vary between a high and medium heat so the eggplants and zucchinis don't scorch too quickly. Once each batch has cooked, lay on paper towel. Slice the mozzarella. Lightly grease a baking dish, big enough for four-six serves. Spoon a layer of sauce, then a few eggplant/zucchini slices, another layer of sauce and then a couple of slices of mozzarella (save most for the top layer) and grate over some parmesan. Repeat until you have used up all the ingredients, you want to finish with a thick layer of sauce, about half or a third of the mozzarella and a good grating of parmesean. Mix the breadcrumbs with a little olive oil and sprinkle over. Finish with a good grind of pepper. Bake for 35-45 minutes, until the cheese is lovely and golden and bubbly. Serve with a salad or some blanched asparagus. 

Serves 4. 

Recipe source: Jamie's Italy.