Aubergine parmigiana

Method

1. 1

   Slice the aubergine into rounds, around 1cm thick

2. 2

   Griddle aubergine slices in frylight until brown on both sides

3. 3

   In another pan, fry the onions with the garlic purée until softened

4. 4

   Dice the courgette and peppers and grate the carrots, add all these to the pan with the onions

5. 5

   Fry the veg together until soft, add a sprinkle of Italian mixed herbs, salt, pepper, and chilli flakes, and the balsamic vinegar

6. 6

   Add a tin of tomatoes to the pan and stir

7. 7

   Add the tomato purée and a sprinkle of sugar and stir well, let this reduce for 10 minutes

8. 8

   In a smallish ovenproof dish, layer the chunky sauce, followed by the aubergine, more sauce, and then another layer of aubergine, repeat until full, and the top layer is the sauce

9. 9

   Slice the mozzarella and layer this on top, then add the breadcrumbs and the parmesan

10. 10

    Bake in the oven for around 40 minutes at 180°C, until golden, garnish with fresh basil and serve