Instructions: 1. Preheat the oven to Gas Mark 6/200 C/400 F. Slice the aubergines into rounds about 1cm (1/2 inch) thick.

2. Heat about a teaspoon of the olive oil in a frying-pan, add some of the aubergine slices and fry for 6-8 minutes or until softened and browned. (Dont worry if the aubergine sticks a little).

3. Do the same with the remaining aubergine slices and oil.

4. To make the sauce, heat the olive oil in a saucepan, add the garlic and fry gently for about 5 minutes or until golden.

5. Add the tomatoes, wine, if using, and basil or oregano, season with salt and simmer for 15-20 minutes or until thickened.

6. Spread a little of the sauce on the bottom of a 1-litre (13/4 pint)

shallow ovenproof dish and arrange a layer of aubergine slices on top.

7. Continue layering the sauce and aubergines in the dish, finishing with a layer of sauce.

8. Sprinkle the parmesan on top and bake in the oven for 10-12 minutes or until the top is browned and bubbling.

NOTES : The name of this recipe, and its ingredients, suggest that it comes from Parma, in the northern region of Emilia-Romagna, where parmesan cheese originated. In fact, it is a southern speciality and is often cooked with layers of mozzarella instead of parmesan.

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