Aubergines Reggiano Recipe

• 4 med Aubergines Salt and pepper
• 1 c. Flour Vegetable oil
• 2 Tbsp. Butter
• 1/2 c. Canned Italian peeled plum tomatoes
• 1 c. Freshly grated Parmigiano Reggiano
• 10 x Fresh basil leaves, (up to 12)

1. Peel the aubergines and cut into lengthwise slices.
2. Set the slices in a pasta collander and sprinkle with salt.
3. Let stand for 1 hour.
4. Pat dry the slices and dredge in flour.
5. Fry in very warm oil.
6. Line the bottom of a buttered bake and serve dish with a layer of fried aubergine slices.
7. Top this layer with tomatoes, grated Parmigiano Reggiano, a few basil leaves and dot with butter.
8. Continue building up layers of aubergine, tomatoes, cheese and basil leaves.
9. Dot the top most layer with remaining butter.
10. Place in a preheated oven at 400 degress for 15 min.
11. Allow to settle before serving.
12. Serves 4

salt, flour, butter, italian, freshly grated parmigiano reggiano, fresh basil

Taken from cookeatshare.com/recipes/aubergines-reggiano-71844 (may not work)