Aubergine Parmesan

Purge the eggplants: Sprinkle slices with salt and let sit for 30–45 minutes. Rinse and pat dry.

Optional breading: Dip slices in beaten egg, then coat in breadcrumbs. Fry until golden. For a lighter version, brush with olive oil and roast in a 200°C (400°F) oven until tender and golden.

Assemble: In a baking dish, spread a layer of marinara. Add a layer of aubergine, mozzarella, Parmesan, and more sauce. Repeat layers.

Bake: Cover with foil and bake at 180°C (350°F) for 25 minutes. Uncover and bake another 15–20 minutes until bubbly and golden.

Rest: Let cool slightly before serving. Garnish with basil if desired.