I like to serve the classic southern Italian dish melanzane parmigiana because it’s a forgiving dish, as it can sit in the oven without spoiling or be reheated before serving. Parmigiana is claimed by the Southern regions of Calabria, Campania, Apulia and Sicily; is made with sliced grilled eggplant, layered with tomato sugo and cheesy breadcrumbs, then baked.

Health benefits:

·       Aubergines /eggplants are an excellent source of dietary fibre. They are also a good source of vitamins B1 and B6 and potassium. In addition it is high in the minerals copper, magnesium and manganese. Aubergines /eggplants are rich in antioxidants, specifically nasunin found in aubergine skin - which gives it its purple colour.

MELANZANE PARMIGIANA

PB

Makes 1 large dish

2 cups (450 g) passata

1 large eggplant/aubergine

fresh breadcrumbs, from leftover bread blitzed in blender

1 (200 g) vegan mozzarella cheese

handful of basil leaves

Preheat the oven to 180’C fan/ 200’C. Cut the eggplant into 2 cm thick slices. Heat a griddle pan to medium-high heat. Brush eggplant slices lightly with EVOO, place the slices with the oiled side on the griddle pan and cook for about 5 minutes until grill marks appear. Brush the top sides of the slices with EVOO, turn the slices and grill another 5 minutes until charred with grill marks and the eggplant is tender.

In a large baking dish, spread with half the passata, add torn basil leaves and season with salt, place half the grilled eggplant over the passata layering the eggplant slices like horizontal slats of a louver. Sprinkle half the breadcrumbs on top. Repeat, finishing with more breadcrumbs and torn mozzarella pieces. Bake for 30-40 minutes until the top is crisp and golden. Rest for 10 minutes before serving hot with scattered fresh basil leaves. Serve with maybe a green salad and pieces of focaccia to mop up the juices.