İmam Bayıldı Parmigiana (Turkish x Italian)

Method

1. Trim the aubergines and cut them lengthwise into 1 cm slices. Sprinkle both sides with half the salt and leave for 15 min. When beads of liquid appear, press the slices firmly with kitchen paper.

   Add in this stepAubergines (eggplants), medium, about 250 g each 2Salt ½ tsp

2. Heat the oven to 220 °C and lay the slices in a single layer on lined trays. Brush both sides with olive oil and roast at 220 °C ×1 (temperature and number of trays) on oven for 20 min, turning once halfway; with two trays, swap their positions too. They're ready when golden and a spoon presses through easily.

   Add in this stepExtra-virgin olive oil 1¾ tbsp

   oven

3. Make the sauce while they roast. Thinly slice the onions and pepper and slice the garlic. Heat the remaining olive oil in a 22 cm pan on medium heat and cook for 8 min, until the onion is soft and translucent. As with İmam Bayıldı, the trick is not to let it brown.

   Add in this stepExtra-virgin olive oil 1¼ tbspOnions, medium 1Long mild green pepper or green bell pepper 1Garlic cloves 3

   medium heat

4. Stir in the tomato paste for 1 minute, then add the canned tomatoes, sugar, the rest of the salt and the pul biber. Simmer on medium-low heat for 10 min, until thick enough that a spoon leaves a trail. Turn off the heat and stir in the chopped parsley. Lower the oven to 200 °C.

   Add in this stepTomato paste 1 tbspCanned chopped tomatoes 250 gSugar ½ tspSalt ½ tspPul biber (Turkish chilli flakes) or mild chilli flakes ½ tspFlat-leaf parsley 8 g

   medium-low heat

5. Spread a thin layer of sauce over the base of a 20×15 cm baking dish and cover with a layer of aubergine. Add sauce, torn basil, a little mozzarella and a little Parmigiano, and repeat, finishing with sauce, mozzarella and Parmigiano on top.

   Add in this stepBasil leaves 5Mozzarella 125 gParmigiano Reggiano 30 g

6. Bake at 200 °C on oven for 20 min, until bubbling at the edges with brown spots on the cheese.

   oven

7. Leave it to stand for 10 min so the layers set before cutting; cut straight away and it will slide apart. Serve warm or at room temperature with bread.