Baked Aubergine with tomato, basil and Grana Padano
Chef Carmine Amarante
400 g tomato passata
1 garlic clove
50 g Grana Padano aged for 9 to 16 months
10 g breadcrumbs
[4 aluminium ramekins]
Fry the garlic in a pan with little oil until golden remove the garlic, add the tomato and cook for 30 minutes. Cut the aubergines lengthwise into 3-millimetre slices and and cook them on the grill.
Butter the ramekins and line them with breadcrumbs.
Prepare the bakes: line the ramekins with the aubergine slices, allowing a bit to hang over the edge. Fill with tomato, grated Grana Padano and thinly sliced basil leaves, alternating with more aubergine slices to add layers. Continue until the ramekins are full, then fold the aubergine slices hanging over the edges to close. Bake in the oven at 170°C for 15 minutes.