Schirripa's aubergine parmigiana

Method

Schirripa's aubergine parmigiana

1) For the sauce, heat 2 tablespoons of oil in a saucepan over medium heat until it becomes fragrant. Mix the garlic with 1 teaspoon water and carefully add this to the warm oil. Saute the garlic and cook without browning it. Add the tomatoes, bring it to the boil, and then reduce the heat. Simmer for 10 minutes. Add the basil, salt and sugar, and simmer 5 more minutes. Just before serving, blend in the last tablespoon of olive oil.

2) Preheat the oven to 180C/Gas 4.

3) Cut the top and bottom off the aubergine. Slice into .5-cm rounds. Whisk the eggs and milk together. Lay out the bread crumbs on paper towel. In a large skillet, heat 60ml of oil. Take each piece of aubergine and dip in the egg wash, then in bread crumbs and make sure to completely cover each piece with bread crumbs, and fry in the hot oil until brown. Change the oil occasionally so as not to continue frying aubergine slices with burnt loose bread crumbs.

4) Place fried aubergine on paper towel to drain. Slice the fresh mozzarella.

5) Line the bottom of an 30- by 20-cm glass pan with a layer of sauce. Place a layer of aubergine, followed by slice of mozzarella, a heaping layer of sauce, then sprinkle with a layer of Pecorino Romano cheese. Repeat, and stack about 3 to 4 aubergines high. Bake in the oven for 20-30 minutes until sauce bubbles and the cheese is melted.

Serve warm