Aubergine And Kale Parmesan

01Method

1. 1

   Place two oven racks in the centre and upper third positions and heat the oven to 220°C. Line two rimmed baking trays with baking parchment.

2. 2

   Heat the olive oil in a large frying pan over medium heat, add the garlic and a pinch of salt, and stir until the garlic just begins to colour, 4–6 minutes. Add the tomatoes along with about a cup and a half of water used to rinse the can. Stir in the kale and basil, bring to a gentle simmer and cook until the sauce reduces and thickens, about 25 minutes.

3. 3

   While the sauce cooks, mix the almond flour and breadcrumbs together in a medium bowl. In a separate bowl, whisk the egg whites with a splash of water until frothy.

4. 4

   Lay the aubergine rounds on a clean work surface and season with salt and pepper. Dip each slice into the egg white mixture, then press firmly into the almond-breadcrumb mixture to coat on both sides. Arrange on the prepared baking trays and bake until the aubergine is tender and the coating is golden, about 30 minutes, rotating the trays if the upper one browns too fast.

5. 5

   Switch the oven to the grill setting. Spoon a thin layer of sauce across the base of a broiler-safe baking dish. Lay half the aubergine slices in an even layer, then top with half the remaining sauce and a quarter of the mozzarella. Add the rest of the aubergine, the remaining sauce, the remaining mozzarella and the Parmesan. Place under the grill until the cheese is melted and golden, about 1 minute. Scatter the parsley over the top and serve straight away.