This indulgent yet simple aubergine parmigiana serves 4 people generously
INGREDIENTS
5 large aubergines (or 6 medium sized)
2 onions - finely chopped
3 large garlic cloves - thinly sliced
1 bay leaf
2 tsp dried basil
4 tins plum tomatoes
3 handfuls frozen spinach
2 mozzarella balls - divided into 3
1 pot mascarpone - divided into 3
1 very large handful of parmesan - grated
1 bunch fresh basil - leaves picked, divided into 3
Plus... salt, pepper, olive oil (plenty), sugar
METHOD
Thinly slice the aubergines (3-5mm thick). Put them into a colander, lightly salting as you layer. Leave to sit for at least an hour- this is really important!
Put a generous drizzle of olive oil into a large pan, and sauté the onion and garlic with a pinch of salt over a low heat to soften.
Add the bay leaf and dried basil.
Once soft, add the plum tomatoes with their liquid. Bring to a boil, and simmer for 25 minutes until rich and thickened.
Rinse the aubergines well, and pat dry with kitchen roll.
Fry the aubergines in batches in a large frying pan, turning half-way, until nicely browned on each side, adding a little oil to pan each time. You may wish to use two frying pans to speed up this process. Be patient as it is worth it!
Add the handfuls of frozen spinach to the tomato sauce once it has come to thicken. Stir through, and turn off the heat. Season the sauce generously with salt, pepper and a little sugar to taste.
Preheat the oven to 180 degrees fan.
In a large lasagne dish, cover the base with the aubergines, top with a third of the tomato sauce, and a third of the mozzarella, mascarpone, parmesan and fresh basil leaves. Cover with a layer of aubergines and repeat the previous steps.
Repeat the aubergine, tomato and cheese layers once more, before topping with a final layer of aubergine, parmesan, pepper and a drizzle of olive oil.
Place in the oven for 30 minutes until crisp and golden brown. Keep an eye on it, and cover with foil if the top begins to catch.
Remove from the oven and leave to sit for 5/10 minutes.
Serve with a fresh green salad.
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