Aubergine And Tomato Pie ( Melanzane Alla Parmigiana) Recipe

• 750 gm aubergines
• 1 x salt and pepper flour for dusting
• 6 Tbsp. extra virgin olive oil
• 300 ml Salsa di Pomodori (qv)
• 125 gm Mozzarella orBel Paese cheese thinly sliced
• 3 Tbsp. grated Parmesan cheese

1. Cut the aubergines lengthways into 5mm slices.
2. Sprinkle with salt place in a colander cover and leave for 1 hour.
3. Pat dry with kitchen paper then dust lightly with flour.
4. Heat half the oil in a large frying pan add in half the aubergine slices and fry briskly till lightly browned on both sides.
5. Remove with a slotted spoon and drain on kitchen paper.
6. Repeat with the remaining oil and aubergine.
7. Fill an oiled 1.2 litre pie dish with alternate layers of Salsa di pomodori aubergine Mozzarella or possibly Bel Paese and a sprinkling of pepper and Parmesan finishing with Parmesan.
8. Bake in a preheated moderately warm oven 200 degrees C (400 degrees F) Gas Mark 6 for 25 to 30 min till golden brown.
9. Serves 4

aubergines, salt, extra virgin olive oil, salsa, cheese, parmesan cheese

Taken from cookeatshare.com/recipes/aubergine-and-tomato-pie-melanzane-alla-parmigiana-71390 (may not work)