Melanzane Parmigiane

S.No.	Ingredients	Quantity
1	Olive oil	4 tbsp
2	Garlic	2 cloves
4	Tomatoes	800 gm
5	Cinnamon stick	1
6	Basil	1 bunch
7	Aubergine	3 medium
8	Mozzarella	2 balls
9	Grated Parmesan	A handful

                                       Method

1.     Heat the oven to 180 C to  160 C. Heat 2 tbsp oil in a pan, add the garlic and gently sizzle for 2 minutes. Add the tomatoes and cinnamon and simmer for 15 minutes until thickened. Stir in the basil and season.

2.     Slice the aubergines length ways about 1/2 cm thick. Brush both sides with oil, season and griddle (char-grill), turning a few times until completely tender (you could also do this in a non-stick frying pan). It's important to get the aubergine as tender as possible, so give it time.

3.     Remove the cinnamon stick and put a few spoonfuls of the sauce in the bottom of an ovenproof dish. Cover with the aubergine and mozzarella then repeat, ending with a thin layer of sauce (you'll have roughly 3-4 layers). Sprinkle with Parmesan and bake for 30-40 minutes until bubbling and golden.