Ingredients – Serves 4
2 tsp salt
2 tbsp olive oil
400g mozzarella, torn into pieces
600g Tarantella Organic Passata
Salt and pepper, to season
Bunch of fresh basil
80g Parmesan, grated
Preheat the oven 180°C.
Cut the aubergines into 1.5cm thick slices, then sprinkle liberally with salt, lay them on one plate and weigh them down with each other.
Leave the aubergines for 30 minutes, then rinse the salt off and dry the slices.
Heat the olive oil in a non-stick frying pan and fry the aubergine in batches until golden. Drain on kitchen roll.
To assemble your Parmigiano; layer a slice of the aubergine, then mozzarella, , a generous layer of Tarantella passata, salt & pepper, basil and Parmesan in an ovenproof dish. Continue layering until all the ingredients are used up.
Cover with foil and bake in the oven for one hour before serving.