Aubergine and parmesan (Melanzane alla Parmigiana)

Ingredients

3 firm medium sized aubergine

150 mls (about half a cup) olive oil

2 cloves of garlic, finely sliced

1 onion, diced

Pinch of fresh oregano, chopped, or 1 teaspoon dried oregano

Pinch of fresh basil, cut into fine strips

5-6 medium tomatoes, ripe

Salt, fresh ground black pepper

200 grams parmesan flakes from the Chef Halavan series

50 grams butter

100 grams (about 3/4 cup) unflavored bread crumbs

Method

1. Preheat the oven to 190C
2. Slice aubergines down the length, about 1 cm thick, and salt lightly on both sides
3. Warm a deep frying pan with 3 tablespoons olive oil, add the garlic, onion and oregano and steam on medium flame for 10 minutes
4. Scald the tomatoes in boiling water with salt for 30 seconds. Remove with slotted spoon to a bowl of ice water, peel, chop into quarters and remove the seeds.
5. Add the tomato flesh to the frying pan, blend well with the mixture in the pan. Cover the pan and allow to simmer on low flame for 10-15 minutes.  Season with salt and pepper to taste.  Remove from the flame and add the basil.
6. Heat a grilling skillet, brush the aubergine with a little oil and sear for 2-3 minutes each side.
7. Melt the butter in a separate frying pan, and blend a little oregano and the breadcrumbs into it.
8. Prepare for baking: on the base of a heatproof (Pyrex, Corning) pan, spread about half the tomato sauce. Arrange a layer of grilled aubergine slices on this. Sprinkle with a little parmesan.  Then sprinkle with about half the bread crumb mix.  Repeat these actions in the same order: sauce, aubergine, parmesan and bread crumbs.
9. Bake for 30 minutes or until a golden hue and crispy texture is achieved.