4. Assemble the dish:
In a baking dish, spread a thin layer of tomato sauce.
Place a layer of eggplant, then add a little tomato sauce, mozzarella cubes and a sprinkling of Parmigiano Reggiano.
Repeat the layers until you run out of ingredients, finishing with tomato sauce and a generous amount of cheeses.
5. Final cooking:
Cover the dish with aluminum foil and bake at 200°C for 15 minutes.
Remove the aluminum and bake for another 10-15 minutes, until the cheese is melted and slightly browned.
6. Serve:
Let cool for a few minutes and garnish with fresh basil leaves before serving.
Most people get this wrong and toss out the can. The right way to read ‘Best By’ or ‘Best Before’ dates
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Aluminium balls, put them in the pantry: the result will surprise you
