Aubergine Casserole

• 4-6 aubergines
• salt
• 2 tablespoons olive oil
• freshly-ground black pepper

Peel the aubergines; cut in thin slices; sprinkle with salt and let them ‘sweat’ in a dish for 2 hours. Drain the aubergine slices; wipe them and fry lightly in olive oil until they are soft and golden. Drain.

Butter a deep oven-proof casserole; place a layer of aubergine slices in the bottom; season with freshly-ground black pepper and sprinkle generously with grated Parmesan and fresh