- 2 aubergines, sliced
- 700g fresh tomato sauce
- 2tbsp fresh sage leaves, chopped
- 6 slices Parma ham
- 250g mozzarella, sliced
- Place the aubergines in a sieve over a bowl and salt generously. Leave for 30 minutes, then wipe and squeeze out with a piece of kitchen roll to get rid of any excess salt and water.
- Heat the oven to 180 C, gas 4. Layer a shallow gratin dish with half the aubergine slices, then top with half the tomato sauce, half the sage leaves, 3 slices of Parma ham and half the mozzarella. Repeat, finishing with a drizzle of oil.
- Cook in the oven for 30 minutes, until the sauce is bubbling and the cheese golden. Stand for 5 minutes then serve with a green salad.