Made Aubergine Parmigiama tonight for dinner.
Ingredients: two aubergines sliced, olive oil, prepared tomato sauce, 2 balls of buffalo mozzarella sliced, fresh basil leaves, 1 big chunk of parmesan cheese grated.
Slice two aubergines into diagonal slices 1 cm wide. Put on baking paper on two oven trays and lightly brush both sides with olive oil. Put in oven at 225 degrees and cook for 15 minutes, turn over and cook for a further 10 minutes. The aubergine slices should be a nice golden brown color. (This is a very good way of cooking the aubergine, as you use a lot less oil. Aubergine really soaks up oil like a sponge, so it is very easy to end up with too much oil in the dish if you fry them in oil in a pan.)
Put a thin layer of tomato sauce on the bottom of a oven proof dish to stop it sticking. Then layer over some of the aubergine slices. Put another thin layer of tomato sauce, some sliced mozzarella cheese, some basil leaves and a thin sprinkling of parmesan cheese. Repeat these layers until all the ingredients are used up finishing with the parmesan cheese.
Bake in the oven for up to 1 hour, until the top is nicely browned and it is hot all the way through.
Eat with a lovely fresh green salad.