Parmigiana

Baked aubergine with tomato and cheese

4 aubergines
Sea Salt
1 onion chopped
extra virgin olive oil
150g tomato sauce
1 small bunch of basil
4 hard boiled eggs cut into slices
100g mozzarella cut into slices
100g parmigiano, grated
Salt and pepper

Cut the aubergines lengthwise into slices, each about 2 cm thick. Cover with sea salt for an hour, then rinse dry, dry and deep fry. Dry on kitchen paper and leave to cool.

Preheat oven to 180c/350f/gas 4. Gently fry the onion in two tablespoons of oil, stir in the tomato sauce and a few basil leaves, and cook for about 20 minutes. Cover the bottom of an oven dish with some of the resulting sauce, then over it arrange a layer of aubergines, egg slices, basil, mozzarella and parmesan. Repeat the layering twice more, then bake for 30-40 minutes until the top is golden and bubbling.