Melanzane Alla Parmigiana

This is a nice photo of chillies from the market in Venice, sadly no fish though as it was Monday.

Nothing whatsoever to do with chillies, one of the more pleasant encounters of the Venice trip this time was the cook Pamela who made us the most delicious pasta (her seafood pasta was especially memorable) and numerous other “mediterranean” dishes.
Pamela’s Parmesan Aubergines (Melanzane Alla Parmigiana) was one of the highlights. Here is her recipe:
– coat some aubergine slices in flour and fry them in some olive oil, set aside.
– in a baking dish, assemble layers of tomato sauce, parmesan cheese (freshly grated, not that awful stuff out of a packet), fried aubergines, mozzarella cheese and parma ham.
– repeat process for three or four layers depending on the size and depth of your baking dish.
– Top with grated parmesan.
– Cook in a hot oven for 30-40 minutes until lightly browned and cooked though.