Golden Aubergine Parmigiana with Basil and Smoked Mozzarella

⏱ 95 min · Serves 6

Layers of griddled aubergine, a slow-simmered garlicky tomato sauce, torn basil and two cheeses, baked until bubbling and bronzed at the edges. It slices best after a short rest, so pour yourself a glass of red while it settles.

Per serving: 510 kcal · 25.0g protein · 26.0g carbs · 35.0g fat

Ingredients

• 3 large aubergines (about 1.2kg), sliced 1cm thick lengthways
• 2 tsp fine salt, for drawing out moisture
• 6 tbsp olive oil, plus extra for the dish
• 1 onion, finely chopped
• 4 garlic cloves, thinly sliced
• 1/2 tsp chilli flakes (optional)
• 2 x 400g tins good-quality chopped tomatoes
• 1 tbsp tomato puree
• 1 tsp caster sugar
• 1 large bunch basil, leaves picked
• 250g mozzarella, torn and patted dry
• 125g smoked mozzarella or scamorza, coarsely grated
• 80g Parmesan (or vegetarian hard cheese), finely grated
• 40g dried breadcrumbs
• Salt and black pepper

Method

1. Lay the aubergine slices on a tray, sprinkle with the fine salt and leave for 20 minutes. Pat thoroughly dry with kitchen paper.
2. Meanwhile, make the sauce: heat 2 tbsp olive oil in a saucepan over medium heat, add the onion with a pinch of salt and cook 8 minutes until soft. Add the garlic and chilli flakes and cook 1 minute more.
3. Stir in the tomato puree, tinned tomatoes and sugar. Simmer uncovered for 25-30 minutes, stirring now and then, until thick and glossy. Season, then stir in a handful of torn basil.
4. While the sauce simmers, heat a griddle pan or large frying pan over high heat. Brush the aubergine slices lightly with the remaining olive oil and cook in batches for 2-3 minutes per side until well marked and tender. Set aside.
5. Heat the oven to 200C fan / 220C conventional. Oil a 20 x 28cm baking dish.
6. Spread a thin layer of sauce in the dish. Add a single layer of aubergine, then more sauce, some basil leaves, a scatter of both mozzarellas and a little Parmesan. Repeat for three layers, finishing with sauce.
7. Mix the breadcrumbs with the remaining Parmesan and a drizzle of oil, and scatter over the top.
8. Bake for 30-35 minutes until deeply golden and bubbling at the sides. Rest for 15 minutes before slicing, and finish with the last of the basil.