Layers of grilled aubergine, wilted spinach, ricotta and mozzarella, all drenched in a rich, savoury tomato sauce
I adore parmigiana di melanzane, with its layers of sweetly acidic tomato sauce, grilled-until-collapsing aubergine and generous amounts of oozing, stringy cheese. It can, though, feel a little rich to have all on its own, and decidedly too much work for a midweek side dish. While you can get around this easily enough by serving it with a delicious salad, when spinach and chard are bursting out of the ground, I love to wilt them in a little oil and add them in layers to give extra goodness to this comforting dish.
