Melanzane alla Parmigiana is a great sturdy vegetarian dish thanks to its cheesiness. It’s a bit like moussaka, but without the meat.

Ingredients for six

2 large aubergines, about a kilo 2 tablespoons of wheat flour 2 tablespoons of breadcrumbs 2 handfuls of Parmesan grated cheese 3 balls of mozzarella fresh basil 1 dl of olive oilTomato sauce

6 cloves of garlic 2 teaspoons tomato paste (good quality) 2 tablespoons white wine vinegar 1 tablespoon sugar 2 teaspoons oregano 2 teaspoons thyme salt and pepper

Tip: melanzane can be made from my pumpkin instead of aubergine

Cut the aubergines into centimetre slices. Spread a generous amount of salt on the cut surfaces. Boil the Tomato Sauce for 15 minutes. Slice the mozzarella very thinly. Grate the Parmesan.

Once the aubergines have sprouted the excess liquid, press them with kitchen paper.

Spread a generous amount of olive oil on the bottom of the baking dish. Then a layer of aubergines with a sprinkling of wheat flour, then tomato Sauce and mozzarella. Make as many layers as you have enough.

Add tomato sauce, breadcrumbs and parmesan to the top. Bake the melanzane in a 180C oven for about three quarters of an hour. Allow the dish to cool and season well before serving. Garnish the melanzane with basil.