Aubergine and Mozzarella Bake

Serves 6


1kg aubergine, sliced thinlylengthways
fine salt
5 tablespoons olive oil
½ teaspoon cayenne pepper
400g freshly torn
mozzarella cheese
100g freshly grated
Parmesan cheese
Classic Tomato Sauce
Splash of olive oil.
1 small red onion, finely chopped.
½ clove garlic, chopped.
400g can chopped tomatoes.
½ vegetable stock cube.
½ tbsp tomato purée.
Pinch of cayenne pepper.
2 tsp capers.

Place a layer of aubergine slices on a plate. Sprinkle with salt and cover with kitchen paper. Continue layering the aubergine in this way, 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. 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. Once cooked, place the aubergine on some kitchen paper to absorb any excess oil.

To make the sauce, place a saucepan on a medium heat and add a splash of olive oil, the red onion and garlic. Cook for a few minutes until softened but not browned. Add the chopped tomatoes, stock cube, tomato purée, a pinch of cayenne pepper and the capers.

Cover the bottom of a 30cm x 20cm baking dish with two tablespoons of the sauce. Top with a layer of aubergine and lightly spread with four tablespoons of sauce.
Sprinkle generously with mozzarella and Parmesan. Repeat these layers (aubergine, sauce, mozzarella 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.