Sophie Grigson's Devilled Parmigiana Di Melanzane

foodnetwork.co.uk

Andy Taylor

3 x 125g balls mozzarella

4 large aubergines - around 1.3 to 1.5kg in total

Extra virgin olive oil

150g freshly grated Parmesan

1 beautiful handful of basil leaves

subheading: For the Sauce:

1 onion, chopped

4 cloves garlic, chopped

3 red chillis, finely chopped and deseeded if you want to reduce the heat

3 tablespoons extra virgin olive oil

2 tablespoons ground peperoni cruschi, mild smoked pimenton, or sweet paprika

1kg passata

A handful of basil leaves

Salt and pepper and a pinch or two of sugar if needed

Directions at foodnetwork.co.uk

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