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Parmigiana Melanzane

Name: Parmigiana Melanzane
Total time: 60
Yield: 4-6
Ingredients: 4 aubergines; 2 x 350g SEGGIANO Melanzane pasta sauce; 300g mozzarella - thinly sliced; 120g Parmesan grated plus extra to serve; 100g sourdough breadcrumbs; 24 basil leaves plus extra to serve

Difficulty: Easy

Cooking time: 60

Serves: 4-6

Ingredients

4 aubergines

2 x 350g SEGGIANO Melanzane pasta sauce

300g mozzarella - thinly sliced

120g Parmesan grated plus extra to serve

100g sourdough breadcrumbs

24 basil leaves plus extra to serve

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Method

Step 1 - Preheat oven

Preheat the oven to 200 c fan / 180 c / Gas 8

Step 2 - Prepare the aubergines

Cut the aubergines into long slices 1cm thick. Transer to a colander and sprinkle with salt, set aside for 15 minutes, rinse then pat dry.

Step 3 - Fry the aubergines

Heat a splash of SEGGIANO EVOO in a large non-stick frying pan and working in batches, fry the aubergine slices until golden brown on both sides. Place the cooked slices on a paper towel to drain.

Step 4 - Build the dish

Lightly grease a large baking dish with a little SEGGIANO EVOO and spread with a thin layer of the SEGGIANO Melanzane sauce, followed by a layer of the aubergine, mozzarella, Parmesan, basil and seasoning.

Step 5 - Repeat the layers

Repeat the layers by adding another layer of aubergines, sauce, cheeses, basil and seasoning. Repeat until you have used all the aubergine, finishing with a layer of sauce and the rest of the basil leaves.