3 large eggplants
Extra-virgin olive oil
Black pepper & salt
½ kg. Bolognese sauce
½ litre homemade tomato sauce
( see recipe in our Instagram highlights)
Remove the stalks from the eggplants, slice them up into 1cm thick slices, and sprinkle them with salt. Leave them in a colander so the eggplants reduce their bitterness for at least half an hour. Clean the eggplant’s slices with kitchen paper to remove the excess of salt and fry them in several batches. Leave them over kitchen paper to remove the excess of oil and reserve.
Get yourself an oven proof tray. Put in a small layer of homemade tomato sauce, then a single layer of aubergines, a thin layer of bolognese sauce and a little bit of Parmesan cheese. Repeat these layers until you’ve used all the ingredients up, finishing with a little sauce and another good sprinkling of Parmesan.
Place the dish in the oven and bake at 190°C for half an hour until golden, crisp and bubbly. It’s best eaten straight away, but it can also be served cold. You can use the same method substituting zucchini for the aubergines. But do try making it with aubergines – you’ll love it!