Aubergine Parmigiana (quick)

Instructions

Pour 4 tbsp regular olive oil into a small saucepan and place over a medium heat. Add the garlic, and, as soon as it starts to sizzle, fry for 10 seconds. Pour in the chopped tomatoes and add 10 basil leaves and 1 tsp salt. Stir with a wooden spoon and allow to simmer for 15 minutes, stirring occasionally. Meanwhile, pour enough regular olive oil into a wide frying pan, about 30cm in diameter, to reach about 1.5cm up the side. Set over a medium- high heat. Tip the flour on to a shallow dish and the eggs into another. Take each slice of aubergine and dip it into the flour on both sides. Tap it lightly to remove any excess, then drop into the beaten egg. Gently lift the aubergine to allow some of the egg to drop off. Carefully lay the prepared aubergine into the hot oil. I do this with my hands, but use tongs if you prefer. Repeat the process with a few more slices of aubergine, being sure not to overcrowd the pan. It is quite likely you will have to cook the aubergine slices in batches. Fry for about 2 minutes on each side, or until lightly browned and starting to crisp up on the edges, then remove to a plate covered with kitchen paper to drain any excess oil. Repeat to cook the remaining slices. By now the tomato sauce should have thickened and have a rich tomato flavour. Switch off the heat. Now build the Parmigiana. On each of 2 plates, lay down 3 slices of aubergine, slightly overlapped, top with 3 basil leaves, then add a slice of provola cheese and a grind of pepper. Sprinkle over large shavings of Parmesan, followed by a generous spoonful of tomato sauce. Lay 3 more discs of aubergine on top and add another slice of provola, 3 more basil leaves, more shavings of Parmesan, and finally a generous spoonful of tomato sauce. Top with a basil leaf and drizzle 1 tbsp extra virgin olive oil over each stack. Serve immediately, with warm crusty bread.