Ingredients

Step by step

1. In a large pan, add enough oil to cover the base. Cook the onion for a few minutes until soft, stirring so that it doesn’t catch, then add about a quarter of the basil leaves, torn, the tomato sauce and season with salt. Cook over a low heat uncovered for 45-50 minutes.

2. Meanwhile cut the mozzarella into cubes keeping aside about 75g that will be used to serve at the end. Drain in a colander then tip into a bowl, cover and chill until needed.

3. Cut the aubergines lengthways into 4-5mm thick slices. Heat more oil in a large frying pan then fry the aubergines, a few slices at a time. As soon as they are slightly golden, remove to a tray lined with kitchen paper.

4. Preheat the oven to 200°C, fan 180°C, gas 6.

5. Form the first layer of the Parmigiana Di Melanzane by placing slices of aubergine in an ovenproof dish. Add some tomato sauce on top and scatter cubed mozzarella over. Sprinkle with grated Parmigiano Reggiano cheese and tear on some basil leaves. Repeat the layers, until you get to the last layer of aubergine followed by the tomato sauce, the cheese and then season.

6. Bake for about 30 minutes until tender and bubbling. Remove from the oven, scatter the reserved mozzarella on top here to melt over and leave to stand for 15-20 minutes before serving.

   How to use and attach the metal flip-top cap

   Open the bottle by removing the clear plastic seal. Take off the gold stopper and use the handle of a spoon to remove the green plastic dispenser from the neck of the bottle
   
   To attach the metal flip-top cap place the largest white part at the top and the metal part to the side, making sure that the two grips are facing up. Slip one metal grip into the hole on the bottle and apply a light pressure to insert the second grip into the hole on the other side of the bottle. Next place the orange part into the neck of the bottle and push the metal down to close