While at Savour New Zealand I caught a glimpse of Antonio Carluccio as he prepared an aubergine dish where he dipped the aubergine in flour and egg and pan fried. So I have used his technique here to prepare this recipe with ricotta cheese and fresh basil. He also mentioned that today the bitterness has been bred out of aubergines now, so there is no need to salt them. I have not had this confirmed in New Zealand, but I did not salt the slices here and the finished dish was lovely.

Ingredients

• 400 - 500 grams prepared tomato pasta sauce (see Cook's Tip)
• 1 cup red wine
• 2 aubergines
• 3 eggs
• ½ cup milk
• ½ cup flour
• 250 grams mushrooms, halved (optional)
• 400 grams ricotta cheese
• ¼ cup chopped fresh basil or 1 tablespoon dried
• 1 cup grated mozzarella cheese

Method

1. Put the tomato sauce and red wine on to simmer until reduced by half.
2. Trim the top off the aubergines and slice into 1cm thick slices lengthwise. Mix the eggs and milk together.
3. Dust the slices with the flour, dip into the egg mixture and pan fry the slices in a little oil until golden on each side. Set aside and complete with remaining slices. If there is any egg mixture left, you cal dip the mushrooms in the flour and egg and pan fry too, otherwise leave plain.
4. In a lasagne style dish, layer the aubergine, ricotta, basil and tomato sauce finishing with a layer of aubergine and grated mozzarella cheese.
5. Bake at 180ºC for 45-55 minutes or until the aubergine is very tender. I like to make this a day in advance and reheat in a 160ºC oven for 40 minutes. This way I find it has much better flavour. Serve with a green salad.

Cooks Tips

- I used Five Brothers Sauce when testing this recipe, however you can use whatever is in your pantry. If its not strong enough in tomato flavour, add a little tomato paste when simmering.