Parmigiana Pie with Tomato Sauce

ottolenghi.co.uk

Bravo Alpha

1kg aubergines, trimmed and cut lengthways into 1 to 1 1⁄2cm-thick slices (about 4 to 5 per aubergine)

70g plain flour

2 large eggs plus 3 large yolks

2 tbsp milk or water

225g fine dried breadcrumbs (we use Paxo)

105ml olive oil

40g kataifi pastry, defrosted and roughly cut into 2 to 3cm lengths

75g pecorino romano (or Parmesan), finely grated

300g buffalo mozzarella, drained of any water and thinly sliced

salt and black pepper

subheading: Tomato sauce:

120ml olive oil

2 onions, peeled and finely chopped (180g)

8 garlic cloves, peeled and crushed

2 tsp ALEPPO CHILLI

2 1⁄2 tsp ground cinnamon

1 1⁄2 tbsp ground cumin

2 tins of plum tomatoes (800g), crushed by hand

2 tsp caster sugar

30g fresh coriander, roughly chopped

Directions at ottolenghi.co.uk

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