Aubergine parmigiana
Aubergine parmigiana recipe - guardian Serves 4-6 (main course/side dish) 1.5kg aubergines Fine salt 2 tbsp olive oil 3 cloves of garlic, crushed 800g good tinned tomatoes 150ml red wine Pinch of sugar 1/2 tsp dried oregano Oil, to fry 200g mozzarella, thinly sliced 125g Parmesan, grated 50g breadcrumbs Handful of basil leaves Cut the aubergines lengthways into 5mm slices, sprinkle with salt and leave in a colander to drain for half an hour. Meanwhile, heat the olive oil in a medium pan over a medium-high heat and add the garlic. Fry for a minute, then tip in the tomatoes and wine. Bring to the boil, mashing the tomatoes, stir and then turn down the heat slightly. Add a pinch of sugar, a little seasoning and the oregano, and simmer gently for 45 minutes, stirring occasionally. Puree until smooth. Preheat the oven to 180C. Put a large pan of water on to boil if you're feeling healthy. Rinse the aubergines well, and dry thoroughly with kitchen paper. Pour enough oi