Classic recipes from Sicily: my mum’s awesome Parmigiana. An aubergine “lasagna” with no pasta.

Wash, slice and add salt to the aubergine. Leave it in a strainer for half an hour.

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Remove the water and fry the aubergine ( eggplant ) slices in hot oil. Then place them on a dish covered with kitchen paper to absorb the ( olive ) oil.

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In the meanwhile prepare a tomato sauce using canned tomatoes, salt and basil.
In a tray, pile up layers of aubergine slices and tomato sauce. Feel free to add mozzarella or Cheddar or Parmesan to each layer – or even cooked ham slices.
Grate some Parmesan or Grana Padano on the top layer. Some people substitute the cheese with breadcrumbs, but I recommend cheese ;-)
Cook it in the over for about 20 minutes, or until the cheese is golden and the sauce less liquid.

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Serving suggestion: with salad, or spaghetti with tomato sauce, or cous cous, or fresh-baked crunchy bread. ( see more in the pics below )

Enjoy this awesome, mouth-watering dish!!!

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