Aubergine parmigianna

• 3 aubergines
• 2 eggs
• a splash of milk or single cream
• 1/2 ts salt
• 1/2 ts pepper
• 100 gr flour
• 100 gr panko breadcrumbs
• 150 ml vegetable oil

Method

1. Combine the flour, breadcrumbs, salt and pepper. Break the eggs in a separate bowl and mix them well. Cut the aubergines in slices and heat the oil in a large pan.
2. Take each slice and coat it in egg then toss it in the flour mixture on both sides. Fry the aubergines on both sides until they are golden brown and crispy on the outside, then lift them out onto kitchen paper to drain the excess oil

• fried aubergines from above
• 600 gr chopped tomatoes (fresh or canned)
• 100 gr grated parmesan
• 150 gr mozzarella cheese
• 2 tb mascarpone cheese
• a handful of basil leaves
• salt and pepper to taste
• 1 tb vinegar
• 1 ts dried oregano
• 2 garlic cloves
• 2 tb olive oil

Method

1. Chop the onions and crush the garlic with the side of a knife
2. Add the oil to a pan, throw in the garlic and fry until the garlic starts to get some colour. Discard the garlic then add the tomatoes and cook them for 2-3 minutes until they are translucent.
3. Add the tomatoes, vinegar and the herbs and cook until the tomatoes are soft. Add the mascarpone and let it melt. Use a blender to process everything into a smooth sauce.
4. In a tray add 1/4 of the tomato sauce, a layer of fried aubergines and scatter 1/4 of the parmesan and mozzarella. Repeat for 2-3 layers depending on how large is your tray. Pour all the remaining sauce and cheese on top.
5. Add 1-2 tb of filling on each sheet, then roll it to form the cannelloni.
6. Bake at 200 C for 30 minutes.