Aubergine parmigiana

Servings: 4
Total time: 2h 10m

INGREDIENTS

• 1.25 kg aubergines
• 2 tbsp olive oil, plus extra to grease and fry
• 800 g chopped tomatoes (2 × 400 g cans)
• 1/2 tsp dried oregano
• 125 g parmesan
• Goat’s cheese or mozzarella, cut into slices

METHOD

1. Heat the oven to 180°C (160°C fan).
2. Cut the aubergines into 5 mm slices. Divide into two batches and cook each batch in the airfryer at 200°C for 20 minutes. Cover with a plate while cooking the second batch.
3. Heat some oil in a frying pan (induction number 7). Working in batches, fry the remaining aubergine slices for 2 minutes on each side and transfer to a plate,
   seasoning with salt and pepper between layers.
4. Lightly grease a medium baking dish and spread a thin layer of tomato sauce over
   the base. Sprinkle each tomato layer with oregano and seasoning. Top this with a
   layer of aubergine. Repeat the layers.
5. Sprinkle grated parmesan cheese over the top and finish with slices of goat’s cheese.
6. Bake in the oven for 30 minutes. Let rest for 15 minutes before serving.