Peel the aubergines and cut them into long thin slices. Salt them and put them into a colander to drain for an hour or two. Dust them with flour, fry them gently in olive oil, and drain them on kitchen paper. Put a little oil in the bottom of a china souffle dish or a deep cake tin. Put in a layer of the aubergines, cover it with thin slices of cheese and then the tomato sauce. Continue in this way until the aubergines are all used up. Cover with the grated Parmesan and sprinkle oil over the top. Cook in a moderate oven for 20 - 30 minutes.
Wine Pairing(s)
Drylands Sauvignon Blanc
Perrin & Fils Les Christins
Chateau Teyssier Saint Emilion Grand Cru
Chateau Ferran Pessac-Leognan Blanc
Bella Sera Cabernet Sauvignon
Chateau de Grand Pre Domaine De La Seigneurie de Julienas
Firestone Sauvignon Blanc
Mirassou Sauvignon Blanc California
Brookland Valley Sauvignon Blanc
Christian Moueix Merlot Bordeaux
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