Claret's Parmigiana di Melanzane

[edit] Ingredients

1 or 2 aubergine(s)
1 egg, beaten
Home-made tomato sauce made the usual way with onions, garlic, basil and oregano, chopped tomatoes and tomato puree.
Cheese
Breadcrumbs
Olive Oil

Gas Mark 4 then 6

Slice an aubergine or two into 1cm diagonal slices.

Dip into a beaten egg (to stop it soaking up the oil).

Sear aubergine slices in hot olive oil.

Lay in a deep lasagne type dish.

Pour home-made tomato sauce over the aubergine.

Sprinkle with breadcrumbs. (You can omit this stage....but it does make it nice and crunchy on top.

Sprinkle with sprinkle cheese.

Cook for 20 minutes with foil on the top, then turn oven up to Gas Mark 6 and take off foil to brown the cheese.

It needs to be served bubbling hot!