Italian aubergine bake (Parmiggiana) Serves 4

• 3 aubergines
• 200gr parmesan cheese
• Sliced ham
• Tomato sauce (4 pints)

Preparation

• Cut the aubergine in slices lengthwise (1 cm thick)
• Sprinkle some salt on each slice and place them in a bowl with a weight on them (it could be another bowl full of water) and leave them for 30minutes (salt helps the aubergine to release the water and therefore cook better).
• In the meantime prepare a tomato sauce as follows
• Fry a finely chopped onion in olive oil until golden
• Add fresh chopped tomatoes or tomato passata and let it cook at a low heat for 30 minutes, add salt, pepper and olive oil to taste at the end
• Once the aubergines are ready take 3-4 slices together and slightly press them to release the water, place on a dry plate
• Quickly fry each slice in olive oil (for a healthier choice grill them)
• Take an ovenproof dish, put 3-4 tblsps of tomato sauce at the bottom and spead it evenly.

Place one layer of fried / gilled aubergines in the bottom of the dish then pour over a generous layer of the tomato sauce (use enough sauce to cover the whole layer). Then place two or three slices of ham on top of the sauce and finally sprinkle with parmesan cheese. Make another layer starting again with the aubergines and continuing with the sauce, ham and parmesan. If you have enough ingredients you can make three layers otherwise once you have finished the second layer, drizzle with olive oil, cover the tray with foil and bake for 40 minutes. You can have this dish with bread or with rice.