Cooking at home with ‘I’m A Celebrity’ winner Gino D’Acampo

Gino D'Acampo, this year’s ‘I’m A Celebrity, Get Me Out Of Here’ winner, loves nothing more than bringing his love of Italian food to life.

Passionate and enthusiastic, he is hugely popular and is one of the most charismatic and respected chefs in Britain today.

Working together with No 1 Italian cheese brand Galbani, Gino has created a selection of great Italian dishes to make at home - in this video Gino shows you how to cook the fresh Italian winter dish, 'Baked Aubergine with Galbani Maxi Mozzarella and Tomato Sauce'

Baked Aubergine with Galbani Maxi Mozzarella and Tomato Sauce

Ingredients:
6 large aubergines
Sea salt
10 tablespoons olive oil
200g plain flour 4 medium eggs, beaten and seasoned
2x250g Galbani Mozzarella Maxi,
sliced 300g freshly grated Galbani Parmigiano Reggiano
20 fresh basil leaves
Sea salt and pepper

For the tomato sauce:
5 tablespoons olive oil
1 medium onion,
finely chopped 2 sticks celery,
finely chopped 1 large carrot,
finely chopped 4 x 400g tinned chopped tomatoes
Salt and pepper

Method:
To prepare the sauce, heat the olive oil in a large saucepan and gently fry the onion, celery and carrot until soft. Add the chopped tomatoes, season with salt and pepper and cook, uncovered, over a medium heat for about 10 minutes.

Remove from the heat and leave to cool. Meanwhile, cut the aubergines lengthways into slices about 1⁄2cm thick.

Place in a sieve, sprinkle with sea salt and leave over the sink for about 1 hour to allow the excess water to drain from the aubergine.

Place the slices on kitchen paper and pat dry. Heat the oil in a large frying pan. Dust the aubergine slices first in flour, then dip in the eggs, and fry them in the hot oil until golden on both sides (you may need to work in batches).

Transfer the slices to kitchen paper to drain off any excess oil.

Preheat the oven to 180°C/350°F/gas mark 4. Place a layer of aubergines in the base of a large ovenproof dish (about 40 x 20cm and 7cm deep).

Spread about a fifth of the tomato sauce, then place some Mozzarella slices over the sauce. Sprinkle over a handful of Parmesan and some of the basil leaves. Repeat the process three times.

Finally, spread the remaining tomato sauce on top and sprinkle with the remaining Parmesan.

Cover with kitchen foil and bake in the oven for 20 minutes. Remove the foil and continue to bake for a further 30 minutes.

Remove from the oven and leave to rest for about 10 minutes before serving generous portions.