Aubergine parmigiana

• 0 large aubergines
• 3 tbsp extra virgin olive oil
• 0 black pepper
• 1 balsamic
• 6 cloves garlic
• 1 pinch dried chilli flakes
• 1 400 g tin chopped tomatoes
• 1 pinch sugar
• 200g mozzarella
• 50g parmesan
• 50g gruyere
• 1 bunch basil

Step 1
Slice the aubergines into lengths about ½-1cm thick.

Step 2
Drizzle with olive oil and grill on a preheated griddle pan or in a contact grill until soft.

Step 3
Season well and toss in a little vinegar.

Step 4
While the aubergines are grilling, heat the garlic and chilli in a little olive oil.

Step 5
Before they turnbrown, tip in the tomatoes and simmer for about 30 minutes, adding a pinch of sugar.

Step 6
Season.

Step 7
Preheat the oven to 170C/335F/gas mark 3-4.

Step 8
In an ovenproof dish, start layering the components.

Step 9
Start by spreading a little tomato sauce on the base of the dish.

Step 10
Next layer some aubergines.

Step 11
Top with a little sauce and some of each cheese.

Step 12
Rip up a few basil leaves and add to each layer.

Step 13
Repeat the process finishing with cheese and basil.

Step 14
Bake for about 25 minutes or until the top is golden and bubbling.