Many versions of this classic recipe exist all over the south of Italy, but the principle is always the same: layers of cooked aubergine with a rich tomato sauce, some peppery basil and creamy melting cheese, baked in the oven. It’s a hearty dish, which tastes even better the next day.
The aubergines can also be shallow-fried in oil instead of being grilled or broiled, and then used as above, from step 4.
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