Torta salata di melanzane, pomodori e caciocavallo

Wash and slice the aubergine. Sprinkle with salt. Dry well with kitchen paper. Heat oil in a pan and cook in a couple of batches until brown on both sides. Meanwhile, preheat oven to 200 and grate about 50-60 g of cheese

Roll out the pastry into a medium round tray, prick with a fork and glaze the bottom with egg. Add a layer of aubergine, sliced tomato and cheese. Then repeat until ingredients are used up

Fold the edges over, glaze with egg again and pop in the oven for 25 mins. Rest on a wire rack before serving