Ingredients

• 3 medium aubergines

• 6 spring onions finely chopped

• 2 garlic cloves, crushed

• 395ml carton of passata

• 2x tbsp of tomato paste

• 50 cl of water

• 100 cl of dry white wine 

• 6 basil leaves

• 220g of mozzarella cheese, sliced

• 60g of Parmesan, finely grated

• 2/3 tbsp of extra virgin olive oil

• Salt and pepper, to taste

1. Slice the aubergine lengthways into 1.5cm thick slices, dab with a little oil and cook each slice on a smoking hot griddle pan for a couple of minutes each side.

2. In the meantime, prepare the tomato sauce. Sauté the garlic and onions in the oil for 1 minute, taking care not to burn the garlic. Add the passata and basil leaves and season with salt and pepper to taste. Then add the wine, tomato paste and water. Cover and cook for 10 minutes on a low heat. 

3. Preheat the oven to 180°C/gas mark 4

4. To assemble the parmigiana, put a scoop of tomato sauce at the bottom of an ovenproof dish. Top with a layer of the griddled aubergine, tomato sauce, grated Parmesan, and sliced mozzarella. Then repeat the layers until you run out of aubergine. Finish the top layer with the tomato sauce and grated Parmesan

5. Bake for 30-40 minutes or until golden brown. Rest for 10 minutes and serve with crusty bread and green salad.