Directions
- 1Start by slicing your aubergines lengthways, they should be 5mm to 7mm thick.
- 2Place the slices in a colander and season lightly with salt.
- 3Pat dry the slices using a towel to draw out the moisture.
- 4Heat the olive oil in a pan to 180 degrees.
- 5Fry the aubergine slices in batches until golden brown and soft, approximately 5 to 7 minutes per batch.
- 6Remove the aubergine slices from the pan and drain them in a colander until cool, then rest on kitchen paper.
- 7Allow the oil to cool and keep for another use.
- 8Make the tomato sauce: place the chopped tomatoes in a pan with salt, sugar, extra virgin olive oil and basil.
- 9Cook the tomato sauce until reduced by about half over a very low heat for 20 minutes, stirring occasionally.
- 10Grate the Parmesan.
- 11Mix the egg yolks with the cooled tomato sauce.
- 12Divide the aubergine into 3 even piles, split the mozzarella into 3, divide the grated parmesan into 3 piles (1 slightly larger than the other 2), and split the basil leaves into 2 even piles.
- 13Start building by evenly laying out one pile of cooked aubergine in a roasting tray.
- 14On top of the aubergine, layer 1/3 of the tomato sauce, then 1 part of the mozzarella (torn into smaller pieces), then add 1 pile of basil leaves.
- 15Finally, sprinkle over one of the smaller piles of Parmesan.
- 16Repeat the layering for the second layer.
- 17For the third and final layer, start by evenly laying out the final pile of aubergine, followed by the last of the tomato sauce, mozzarella, and finish with the large pile of Parmesan.
- 18Bake at 160 degrees Celsius for 20-30 minutes until golden brown on top.
- 19Serve and enjoy.
Ingredients
- 4 large aubergines
- 750 ml Olive oil
- 1 tbsp fine sea salt
- 1 tin best quality chopped tomatoes
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp extra virgin olive oil
- 1 sprig basil
- 1 ball buffalo mozzarella
- 2 egg yolks
- 125 g grated Parmigiano Reggiano
- 0.5 bunch basil
- Sea salt
Equipment
28x21cm roasting trayColanderKitchen paperLarge bowlLarge panSaucepanthermometer
Tips
- This is the most important part of the recipe.
- This is to draw out the moisture and prevent the aubergine from tasting bitter.
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