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A FAVOURITE Babbo dish is Babbo Melanzane Parmigiana, a take on a classic north Italian recipe.  Layered with mozzarella, basil and roasted cherry tomatoes it is a delicious way of serving aubergines and makes for the perfect starter, side or vegetarian dish.

SERVES 4

1 medium aubergine
200g mozzarella cheese
200g vine cherry tomatoes
20g pine nuts
50ml olive oil
Handful of fresh basil leaves
Salt and pepper

1. Cut the tomatoes in half and season with salt, pepper, olive oil
2. Mix in the pine nuts and cook in the oven at 160*C for 40 minutes
3. Remove the stalks from the aubergine, slice into 1cm thick pieces and pan-fry in a little olive oil until its colour starts to turn brown.
4. Put one slice of aubergine on each plate as a base and layer alternatively with slices of mozzarella and basil leaves
5. Serve with the roasted tomatoes and pine nuts arranged on the top of the tower

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