Melanzane alla Parmigiana

Aubergine, tomato sauce, buffalo mozzarella, parmigiano reggiano. Extra virgine olive oil, fresh basil, black pepper. Repeat.

Do today. Eat tomorrow.

Secret to success is to slice the aubergines and cover with some great salt to remove excess liquid. Leave for 30 minutes at least. Rinse and fry in olive oil until golden before building the layers in an overproof form.

Bake in the oven until the cheese has melted and turned golden at no more than 180C, otherwise the olive oil will burn and become unhealthy. Give yourself some love (time) and slow cook at lower temperature, 160 C for around an hour.

Serve with lots of greens of some kind. And a nice bottle of red.