Aubergine Fan

Instructions

1. Slice aubergine lengthwise about 1/2 inch thick, leave the stem attached
2. Put the aubergine slices in a colander and generously salt both the inside and outside, leave to stand 30 minutes until the water releases, pat dry with a kitchen towel
3. Sauté the onions and garlic in a saucepan with a little olive oil until translucent 
4. Add the passata, oregano, balsamic, and half the basil torn up, reserve some bigger leaves for the end, simmer the sauce for 20-30 mins
5. Taste and adjust the seasoning as desired, set aside
6. Place the aubergine onto a flat surface and carefully move each slice outwards into a fan shape
7. Put a layer of tomato sauce in the bottom of the dish, about half the sauce
8. Place the aubergine fan in the dish on top of the sauce and brush the slices with olive oil
9. Carefully lift each layer, spoon some tomato sauce inside and then place a basil leaf on top, stuff in some mozzarella, and scatter parmesan on top
10. Add black pepper and chilli flakes as desired
11. Bake for about an hour until any water evaporates, and it’s all golden and bubbling.
12. Leave to stand for five minutes.
13. Serve and enjoy with some crusty bread or as a side dish to your main meal

I used an unusually large aubergine, so I managed to get about 10 slices. If you’re using smaller ones, bake 2 or 3 together and make a circle pattern with fewer slices in each.