We need to remove some of the moisture from the aubergine or the finished dish will be watery. Slice the aubergine thinly across the width or down the length, whichever you prefer. Salt them generously and leave in a colander for an hour if you can stand it, or half an hour at least. Rinse them well and pat dry.
Now cook them in a frying pan in a bit of the oil until really soft, this process also removes moisture. You will probably need to cook them in batches. Be mean with the oil, they will soak up as much as you give them, but can taste too oily if you use lots.
Slice the mozzarella, grate the parmesan and put the breadcrumbs in a small dish.
Now, using a small to medium sized oven-proof dish, layer up. Put a few tblsps of the tomatoes in the bottom, top with a few slices of aubergine, a few slices of mozzarella a sprinkle of breadcrumbs and a sprinkle of parmesan. Repeat until everything is used up. Top with parmesan and breadcrumbs.
Bake in a medium oven for 30 minutes. If you have a microwave, half cook the potatoes in there, rub with oil and salt and finish in the oven with the Parmigiana for a nice oven baked flavour.
Notes
I seasoned the tomatoes and I think that’s why it tasted too salty, so have left out any seasoning here. If you have any, add some fresh basil leaves in the layers. Similarly, if you have any, serve with fresh salad leaves and crusty bread.Got a great recipe? How about submitting it to appear on Thrifty Lesley!