Melanzane Parmigiana.

How to cook the perfect aubergine parmigiana | Life and style | The Guardian:
Aubergine parmigiana - the perfect warming dish!

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 oil into a frying pan to coat the bottom well, and put on a high heat.
Fry half (healthy) or all (not), of the aubergine slices until golden brown on both sides, working in batches.
Put the cooked slices on paper towel to drain.
Blanch the other half, if necessary, in the boiling water for 2 minutes, then drain well.

Lightly grease a baking dish and spread with a thin layer of tomato sauce, followed by a layer of aubergines (packing them tightly), mozzarella, Parmesan and seasoning.
Add another layer of aubergines, followed by tomato sauce, the cheeses and seasoning.
Repeat this order until you have used up all the aubergine, finishing with a layer of sauce (you may not need all the sauce) – keep a little Parmesan back for the top.

Toss the breadcrumbs with a little olive oil and Parmesan and sprinkle on top.
Bake for about 30 minutes, until bubbling and browned, then allow to cool slightly and sprinkle with torn basil before serving.

Melanzane Parmigiana. Parmesan aubergine.

Calories 280 kcal
By The Chiappas:
Ingredients
1kg aubergine, sliced thinly lengthways
fine salt
5 tablespoons olive oil
400g freshly grated mozzarella cheese
100g freshly grated Parmesan cheese

For the tomato sauce:
1 tablespoon olive oil
1 red onion, peeled and finely chopped
2 cloves of gralic, peeled
fine salt and freshly ground black pepper
optional: 1⁄2 a wine glass of red or white wine
2 x 400g tins good-quality chopped tomatoes
1 tablespoon tomato purée
1 teaspoon caster sugar
1⁄4 teaspoon cayenne pepper
1 organic vegetable stock cube
Method:
Place a layer of aubergine slices on a plate. Sprinkle with salt and cover with kitchen paper. Continue with another layer on top until you have used up all the aubergine slices, finishing with kitchen paper. Weigh the aubergines down using something heavy, like a saucepan filled with water, and leave for 30 minutes so that the aubergine can release its bitter juices.
While the aubergines are realeasing their bitter juices make the tomato sauce. Heat the oil in a saucepan over a medium heat and fry the onion for about 4 minutes, until soft and translucent. Add the garlic to the onion and cook for 30 seconds; be careful not to let it burn. Pour in the wine, if using, and keep stirring for 2 minutes. The aim is to burn off the alcohol, leaving just a hint of the lovely wine flavour.
Stir in the tomatoes, tomato purée, sugar, cayenne pepper and stock cube. Simmer for 20 to 30 minutes, until the sauce has thickened. Add salt and pepper to season to taste
Preheat the oven to 180C/350F/gas 4.
Brush each aubergine slice with a little oil and heat a frying pan over a medium heat. Fry the aubergine, a few slices at a time, until cooked through and golden on both sides. Add a little more oil to the pan if needed. Place the aubergine on some kitchen paper to absorb any excess oil.
Cover the bottom of a 30cm x 20cm baking dish with 2 tablespoons of the sauce. Top with a layer of aubergine and lightly spread with 4 tablespoons of sauce. Sprinkle generously with mozzarella and Parmesan. Repeat these layers (aubergine, sauce, mozaralla, and Parmesan) until you have used all the aubergine, finishing with a layer of sauce and Parmesan (no mozzarella).
Cook in the oven for 40 minutes, or until golden brown and cooked through.

Tip: To make this dish quicker to assemble, we like to prepare our aubergines and fry them the day before as well as the tomato sauce, so that when it comes to cook the dish, all you have to do is layer it up