Yotam Ottolenghi and Noor Murad served up a tasty parmigiana pie with tomato sauce,cheese and aubergines on Saturday Kitchen.

The ingredients are: 1kg aubergines, trimmed and cut lengthways into 1–1½ cm slices (about 4–5 per aubergine), 70g plain flour, 2 large free-range eggs, plus 3 large free-range egg yolks, 2 tbsp full-fat milk or water, 225g fine dried breadcrumbs, 105ml olive oil, 40g kataifi pastry, defrosted and roughly cut into 2–3cm lengths, 75g pecorino romano (or parmesan), finely grated, 300g buffalo mozzarella, thinly sliced, salt and black pepper.

For the tomato sauce: 120g olive oil, 2 onions, finely chopped, 8 garlic cloves, crushed, 2 tsp Aleppo chilli, 2½ tsp ground cinnamon, 1½ tbsp ground cumin, 2 x 400g tins plum tomatoes, chopped, 2 tsp caster sugar, 1¾ tsp salt and 30g fresh coriander, roughly chopped.

See recipes by Yotam Ottolenghi and Noor Murad in the book titled: Ottolenghi Test Kitchen: Extra Good Things available from Amazon now.