Grilled aubergine parmigiana with mozzarella and basil

Ingredients

For 1 serving

• Eggplant300 g
• Tomato passata150 g
• Light mozzarella125 g
• Parmigiano Reggiano20 g
• Basil5 g
• Extra virgin olive oil1 tablespoon
• Saltto taste

Contains: lactose

In season: June – September

Method

1. Heat a conventional oven to 200 °C. Wash and trim the aubergines and cut them lengthways into half-centimetre slices.
2. Heat a griddle over high heat and grill the aubergine slices for 2–3 minutes a side, until soft and marked; salt them lightly.
3. Meanwhile season the tomato passata with half the oil, a pinch of salt and a few torn basil leaves. Slice the light mozzarella and leave it to drain.
4. In a small baking dish spread a thin layer of sauce, then alternate layers of aubergine, sauce, mozzarella, basil and grated Parmesan, finishing with sauce and Parmesan; drizzle with the remaining oil.
5. Bake at 200 °C for 20–25 minutes, until bubbling at the edges and browned on top.
6. Let the parmigiana rest for 10 minutes before serving, so the layers settle and it slices more cleanly.