• 2 large aubergines
• Flour
• Olive oil
• Salt
• 1 portion Piazzaiola Recipe (See under tomatoes – piazzaiola recipe)
• 2 oz (56 g) mature cheddar cheese, grated
• 2 oz (56 g) wholemeal breadcrumbs

Method:

1. Slice the aubergines, sprinkle with salt and leave to drain over the sink in a colander for about 1 hour.
2. Prepare the Piazzaiola.
3. Heat the oil in the frying pan, pat the aubergine slices and dip into the flour and add to the pan, turning once, and frying for about 1 minute.
4. Drain on kitchen roll and keep warm until all the slices are fried.
5. Heat the Piazzaiola and pour some into a shallow oven proof dish, cover with grated cheese and some aubergine slices.
6. Continue until all the ingredients are used up, finishing with the Piazzaiola.
7. Cover with the wholemeal breadcrumbs and more grated cheese and put under a preheated grill to heat through and brown the top.

Serves 4.