Parmigiana Pie with Tomato Sauce by Ottolenghi

Ingredients

• 1 kg aubergines, trimmed and cut into 1–1.5cm slices
• 70 g plain flour
• 2 large eggs
• 3 large egg yolks
• 2 tbsp milk or water
• 225 g fine dried breadcrumbs
• 300 g buffalo mozzarella, thinly sliced
• 75 g pecorino romano, finely grated
• 40 g kataifi pastry, cut into 2-3cm lengths
• 120 ml olive oil (for the sauce)
• 105 ml olive oil (for the eggplant)
• 180 g onions, finely chopped
• 8 garlic cloves, crushed
• 2 tsp aleppo chili
• 2.5 tsp ground cinnamon
• 1.5 tbsp ground cumin
• 800 g plum tomatoes, crushed
• 2 tsp caster sugar
• 30 g fresh coriander, chopped
• 2.5 tsp salt (divided for breading and sauce)
• 1 tsp black pepper (to taste)

Instructions

1. Preheat oven to 200°C fan and line two large baking trays with parchment.
2. Toss aubergine slices with 3/4 tsp salt and pepper. Set up three dishes: one with flour, one with whisked eggs/yolks/milk, and one with breadcrumbs mixed with 1 1/4 tsp salt.
3. Coat each slice in flour, then egg, then breadcrumbs. Place on trays, drizzle with oil, and bake for 30 minutes, switching trays halfway, until golden. Lower oven to 180°C fan.
4. Prepare sauce: heat oil in a saucepan, sauté onions until soft (10 min), add garlic and spices (1 min), then stir in tomatoes, sugar, 400ml water, salt, and pepper. Simmer for 25 minutes until thickened, then stir in coriander.
5. Toss kataifi with half the pecorino and 3 tbsp oil.
6. Assemble: in a 23cm springform tin, layer a third of the aubergine, sauce, mozzarella, and remaining pecorino. Repeat twice more. Top with the kataifi mixture.
7. Bake for 35 minutes, then increase heat to 200°C fan for 15-20 minutes until golden. Cool for 30 minutes before unmolding.