Parmigiana pie with tomato sauce

1. 1

   Heat the oven to 200°C/180°C fan/Gas 6 and line two large trays with baking parchment.

   200°C

2. 2

   Toss the aubergine slices with ¾ teaspoon salt and black pepper.

3. 3

   Put the flour in one dish. Whisk the two eggs, three yolks and milk in a second. Mix the breadcrumbs with 1¼ teaspoons salt in a third.

4. 4

   Coat each aubergine slice in flour, then egg wash and finally breadcrumbs; arrange on the lined trays.

5. 5

   Drizzle each tray with 2 tablespoons oil and bake for 15 minutes. Swap the trays and bake 15 minutes more until golden, then lower the oven to 180°C/160°C fan/Gas 4.

   30 min

   200°C

6. 6

   For the sauce, heat the 120g olive oil and cook the onions for 10 minutes until soft and lightly coloured.

   10 min

7. 7

   Add garlic, Aleppo chilli, cinnamon and cumin; stir for 1 minute. Add chopped plum tomatoes, sugar, 400ml water, 1¾ teaspoons salt and pepper. Simmer for 25 minutes until slightly thickened.

   26 min

8. 8

   Stir coriander into the sauce. Measure 700g for the pie and reserve the rest for serving.

9. 9

   Toss the kataifi with half the pecorino and the oil remaining from the 105ml aubergine allocation.

10. 10

    Line a deep 23cm springform tin. Layer thirds of aubergine, the measured sauce, mozzarella and remaining pecorino, repeating three times. Top with the kataifi mixture and bake for 35 minutes.

    35 min

    180°C

11. 11

    Raise the oven to 200°C/180°C fan/Gas 6 and bake for another 15 - 20 minutes until golden. Rest the pie for about 30 minutes.

    20 min

    200°C

12. 12

    Remove the tin ring and lift out the pie with the paper. Reheat the reserved sauce and serve it with the pie warm or at room temperature.

1 serving ≈ 613 g

Nutrition values are estimates. - means data is unavailable.