Everyone has their signature dish. My melanzane parmigiana is mine. Now my signature dish has changed over the years. It used to be spaghetti bolognese and lasagne. Both are simple and easy to make, but no one makes them better than I do.

My family and I rarely eat beef anymore so we have moved on to this tasty vegetarian dish. It is easy to make and so healthy. Well, until I load it with cheese. Ha.

You need:

An aubergine.

Two cans of tinned tomatoes.

An onion.

Two packets of Mozzarella. You can always add another type of cheese. I tend to use cheddar or red leicester to top it.

Two bulbs of garlic.

Olive Oil, pepper and salt to season.

You can also add basil and some bread crumbs on top. The Italians do not add breadcrumbs so neither do I. 

Cut the aubergine into even slices. Preheat the oven to 200 for a fan oven. Lay the aubergine on a baking tray. Add some olive oil, salt and pepper to season. I am generous with the olive oil. Pop it in the oven for twenty minutes.

While the aubergine is cooking chop the onion and the garlic. Add it to a pan with a little butter. Cook until the onions are golden. Then add two tins of chopped tomatoes to the pan. Leave it to cook, stirring occasionally.  Chop up the mozzarella and grate any cheese you are adding.

Take the aubergine out and lay out in a roasting dish. Add some of the sauce and then aubergine, more sauce and then the mozzarella. I do aubergine, mozzarella, auberinge and then mozzarella on top, along with the grated cheese. Pop it in the oven for forty-five minutes.

It is ready when the top is crispy and the sauce has been reduced. It tastes amazing with basil. you can add the basil to the sauce or on top. The best thing about this recipe is that there is usually leftovers. You can also change things to suit yourself. Add two aubergines if you are a bigger family and more onions if you like.

I hope you enjoy this recipe. Let me know if you make it and please share any signature recipes of your own.