Crispy Aubergine Parmigiana (Crispy Eggplant Parmigiana)

1.Heat a splash of extra-virgin olive oil in a medium saucepan set over a medium heat.

2.Add the garlic and chilli flakes and cook, stirring almost constantly, for 1 minute, then add the tinned tomatoes, parmigiano reggiano rind (if using) and fresh basil.

3.Season with salt and pepper and bring to a simmer, then reduce the heat to low and simmer uncovered for 30 minutes, or until thickened. Once thickened, taste and adjust the salt level to your liking, then set aside.

4.While the sauce simmers, you can start on your aubergines. If you have a gas hob, place the aubergines directly over a gas burner set to medium-high. Cook, turning frequently, until completely blackened and collapsing, around 10 minutes.

5.If you don’t have a gas hob, heat your oven to 220℃ / fan 200℃ and line a small baking tray with foil. Prick the aubergines all over with a fork or paring knife – this will ensure they don’t explode in the oven. Roast the aubergines on the foil-lined baking tray, flipping once halfway through, for 40 to 45 minutes, or until completely tender.

6.Transfer to a charred or roasted aubergines to a bowl, cover with cling film and leave to steam for 10 to 15 minutes, or until cool enough to handle.

7.Carefully peel off and discard the aubergine skins, leaving the stems and flesh intact. Note: the charred aubergine skins won’t peel off as easily or smoothly as the roasted aubergine ones.

8.Season with salt and pepper on both sides, then transfer to a wide sieve to drain off any excess moisture for 5 to 10 minutes.

9.Meanwhile, place the flour and eggs in two separate shallow bowls and season each with salt and pepper. Place the panko and grated parmigiano reggiano in a third bowl and mix to combine.

10.Carefully dredge the aubergines in the flour, then the egg, then the panko-parmesan breadcrumbs, ensuring they’re evenly coated.

11.Heat two to three centimetres of extra-virgin olive oil or vegetable oil in a large frying pan set over a medium-high heat. Shallow fry the aubergines, flipping once halfway, until golden brown on both sides, 2 to 3 minutes per side, then transfer to a wire rack to drain.

12.Meanwhile, reheat the spicy tomato sauce over medium heat, then it’s time to assemble. Spread the sauce onto a large plate then top with the crispy aubergines. Finish with lots of grated parmesan, then serve and enjoy.