Aubergine parmigiana schnitzel

Method

1. Heat the oven to 200°/180°C fan/gas 6. Prick the aubergines all over with a fork, then put on a large baking tray and roast for 40-50 minutes, turning halfway, until very soft. (Or do this in an air fryer for 30-35 minutes.) Transfer to a bowl, then cover with a plate and leave for 15 minutes to steam and cool.
2. Meanwhile, make the pomodoro sauce. Drain the tomatoes through a colander set over a bowl. Use a spoon to squash the tomatoes a little to release any liquid from the insides. Heat the 1 tbsp oil in a large frying pan over a medium heat. Add the garlic and cook for a minute. Stir in the drained tomatoes and cook for about 5 minutes until sticky and slightly browned. This will intensify the tomato taste, so don’t skip it.
3. Add the reserved tomato liquid and the basil stalks. Bring to a gentle simmer and cook for 30 minutes until reduced to a thick sauce. Pick out and discard the basil stalks. Remove the pan from the heat, then use a stick blender to whizz the sauce until smooth.
4. Lift the cooled aubergines onto a board, use a knife to score through the skin lengthways in a few places, then use the back of a spatula to gently press them until flat so it fans out (if you press too hard too quickly they’ll burst, so go slowly). Season on both sides with salt and pepper.
5. Spread the flour on a plate and season well. Crack the egg into a shallow bowl and lightly beat. Put the breadcrumbs, parmesan and oregano on another plate, mix together, then spread out.
6. Lay an aubergine in the flour first until well coated all over, then repeat with the egg and finally the breadcrumbs. Repeat with the second aubergine.
7. Fill a frying pan with oil until 3cm deep and put over a medium heat until a breadcrumb dropped into the pan floats and sizzles instantly. Fry the aubergines, one at a time, for 3 minutes on each side until golden. Meanwhile heat the grill to high.
8. Transfer the schnitzels to a baking tray and dot with the mozzarella pieces. Put under the grill for 1-2 minutes until the mozzarella is melted and gooey. Serve the schnitzels on a bed of pomodoro sauce, topped with basil leaves. They’re great with a serving of creamy polenta and greens on the side.