Melanzane alla Parmigiana

Slice 3 large aubergines lengthways into 5mm-thick slices. Lay them on a wire rack, sprinkle generously with fine salt on both sides, and leave for 30 minutes. This draws out moisture and bitterness, ensuring they fry crisp rather than soggy.

Crush 2 tins (800g) of whole San Marzano tomatoes by hand into a saucepan. Add 2 tablespoons of olive oil, 2 whole peeled garlic cloves, a pinch of salt, and a few basil leaves. Simmer gently for 20 minutes until thickened. Remove the garlic.

After 30 minutes, rinse the aubergine slices briefly under cold water and pat them thoroughly dry with kitchen paper. Every drop of moisture you remove means crispier frying.

Heat 1cm of sunflower oil in a large frying pan to 180°C. Fry the aubergine slices in batches for 2 minutes per side until deep golden. Drain on kitchen paper. Do not crowd the pan — work in small batches for even cooking.

Tear 250g of fresh fior di latte mozzarella into small pieces. Let it drain on kitchen paper for 10 minutes. Excess moisture from the mozzarella can make the dish watery.

Finely grate 100g of Parmigiano-Reggiano. This will be layered throughout and on top for a golden, savoury crust.

Set your oven to 180°C (fan). Position a rack in the middle.

Spread a thin layer of tomato sauce on the bottom of a 25x35cm baking dish. Add a layer of fried aubergine, then sauce, torn mozzarella, grated Parmigiano, and a few basil leaves. Repeat for 3-4 layers, finishing with sauce, mozzarella, and a generous shower of Parmigiano.

Place in the oven and bake for 25-30 minutes until the top is golden and bubbling, and you can see the sauce simmering at the edges. The cheese should be melted and lightly browned.

This is essential. Remove from the oven and let it rest for at least 15 minutes. The layers need time to set, otherwise the dish will collapse when you cut it. Parmigiana is even better the next day, reheated.

Cut into generous portions. Garnish with fresh basil leaves. Serve warm — not piping hot — with crusty bread to mop up the sauce. Pair with a medium-bodied Aglianico or a Nero d'Avola.