Cooking time: 60
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.
Step 6 - Add the breadcrumbs
Toss the breadcrumbs in a little EVOO and sprinkle on top of the layers.
Step 7 - Bake in the oven
Bake for 30 minutes until bubbling and browned.
Step 8 - Finishing touches
Allow to cool slightly then sprinkle with extra Parmesan and torn basil leaves to garnish.