Melanzane alla Parmigiana

Ready a deep oven proof dish, adequately sized for the melanzane. If you do not have something like this, get creative with tin foil. Use a double layer to make your baking dish and be sure it has high sides at about 7cm. Cover the base with a thin layer of your tomato sauce. Then, put a layer of aubergine slices. On top of this, another thin layer of tomato sauce and a sprinkle of mozzarella. Continue this process until the aubergine slices, tomato sauce and mozzarella are finished, making sure that you finish off with the tomato sauce. CHEFS TIP If you feel you have more aubergine than tomato sauce, then do some double layers of aubergine. Then sprinkle over your grated pecorino. Place in the oven for 10-15 minutes, until your pecorino cheese is starting to turn golden on top.