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==INGREDIENTS ==

4 large aubergines

4 tbsp of extra virgin olive oil

1 tbsp of dried oregano

250 gr of fiordilatte mozzarella

60 gr of grated Grana Padano cheese

Salt and pepper to taste

==For the tomato sauce==

3 cloves of garlic

1 large shallot

2 carrots

1 sprig of basil

500 gr of passata (or peeled plum tomatoes)

3 tbsp of extra virgin olive oil

Salt and pepper to taste

==For the meatball mince==

200 gr of minced beef

100 gr of minced pork (sausage mix works too)

150 gr of minced chicken

200 gr of bread, crust removed

1 clove of garlic

1 egg

Milk to soak the bread

60 gr of grated Grana Padano cheese

Salt and pepper to taste

Stuffed Aubergine Parmigiana Bites

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1. Start with the tomato sauce. Fry the chopped vegetables in olive oil with a pinch of salt for 5 minutes, then add the tomatoes. Infuse the basil, season and simmer for about 20/25 minutes. Set aside.

2. For the meatball mix, combine all the meats (I sometimes add minced prosciutto or mortadella too) and chop the bread. Soak it in a little milk until wet then drain the excess and reduce it to mush. Now mix all the ingredients together until you have a homogeneous mixture. Season well and create the meatballs of about 50g each.

3. Peel the aubergines if you like or leave the skin on, this is totally up to you. Slice into 1 cm slices and spread them onto a tray pairing the slices in pairs. Now place 1 meatball and 1 chunk or slice of fiordilatte inside each pair of aubergine slices and press well until the meat is squeezed to the edges of the slices. Season the aubergines with salt, pepper and dried oregano, drizzle with oil and rub it all over the aubergine sandwiches.

4. Now heat up the griddle for about 5 minutes and, once hot, place the stuffed aubergines in an orderly manner on it. Close the lid of the griddle and reduce the heat to the lowest setting. This way, you can speed up the cooking by using the griddle like an oven.

5. In about 8 minutes, open the lid and turn the aubergine on the other side and cook for 5 more minutes with the lid closed until the surface is golden. This will be plenty of time for the heat to reach the core of the stuffed aubergines.

6. Now remove the stuffed aubergines and place them on a tray. Top them with a spoonful of tomato sauce and a good sprinkle of grated cheese. Then, place the tray on the griddle on low heat, making sure you lift the tray from direct contact with the cooking surface with a rack. Cook with the lid closed for 5 minutes and serve immediately with a drizzle of oil and fresh basil leaves.

Recipe by Danilo Cortellini