Baked Aubergine Italian Style

• 
• Serves 4
• Ingredients
• • 1 large aubergine, cut into small pieces
  • 2 tsps olive oil
  • 250ml (9fl oz) passata
  • 125g (4oz) gresh mozzarella, grated
  • 8 tsps parmesan cheese, freshly grated
  • 15 basil leaves, shredded with your fingers, plus extra for garnishing
  • Salt and black pepper

Method

1. Sprinkle the aubergine pieces with salt and place in a colander with a weighted plate or saucer on top. Stand the colander in a large bowl to allow the bitter juices to drain away. Leave for 1-2 hours.
2. Dry the slices with kitchen paper and place onto a baking tray, brushing each slice with the oil.
3. Grill at the top of the roasting oven until they are soft and lightly browned on both sides. Place 1tsp of passata in the bottom of each remekin dish and layer with the aubergine, mozzarella, parmesan and torn basil leaves, finishing with a final covering of passata and parmesan.
4. Place the ramekins onto a baking tray and bake for 20-25 minutes or until the cheese has melted and browned. Leave to cool for several minutes before turning out. To ease out of the dish, run a knife around the edge and turn out onto the serving plate. Garnish with basil leaves.

If your Redfyre cooker has an electric element, this can be used for browning the aubergine slices