Parmigiana di Melanzane

This is my favourite dish of all time. I may have said that before but this time I mean it!

Ingredients
serves 4
3 x 150g balls of Mozzarella
3 large Aubergines  
1 tsp salt  
1 bay leaf  
Extra Virgin Olive Oil  (plenty!)
4 cloves garlic, finely chopped  
2 x 400g chopped plum tomatoes (tinned)  
100g vegetarian Italian Hard Cheese  
1 tsp fresh thyme, chopped  
½ tsp dried thyme  
1 tsp unrefined brown sugar  
Balsamic vinegar  
Fresh Basil  (about 30g)
    
Method

Cut the aubergines into 1cm slices, place in colander and sprinkle with salt. Leave for an hour. 

Fry garlic gently. Add the tomatoes, fresh & dried thyme, bay leaf and salt. Simmer for 25 minutes. Remove the bay leaf. Add salt & pepper, sugar and balsamic vinegar to taste.

Rinse the aubergines thoroughly then dry on kitchen paper. Fry the aubergine in olive oil until evenly deep brown in colour on both sides. Put to one side.

Pre-heat oven to 200C.

Layer a 5cm deep lasagne dish. Aubergine first, then tomato sauce, next the basil and mozzarella. Repeat the layering, finishing with aubergine. Cover with grated cheese. Cook for 15 minutes, then turn the heat down to 180C and cook for a further 25-30 minutes until the cheese is a lovely golden brown.

Allow to cool a few minutes before serving with bread.