Indulge in this Italian-inspired classic when you need a little rainy-day comfort.
Serves 4
50 mins
Ingredients
- 3 large eggplants, cut lengthways into 1cm slice
- 125ml (½ cup) olive oil
- 1 onion, chopped
- 6 cloves garlic, chopped
- 3 cloves garlic, crushed
- 400g crushed tomatoes
- 400g diced tomatoes
- 1 tbs chopped fresh oregano
- 2 tbs chopped basil leaves, plus extra to serve
- 50g parmesan, finely grated
- 250g mozzarella, grated
- Green salad, dressed, to serve
Method
1
Preheat the grill to 220°C. Line two baking trays with baking paper. Arrange the eggplant slices in a single layer on the trays. Brush the slices with oil and season well with salt and pepper. Grill each tray for 3–5 minutes, until golden. Leave to cool slightly.
2
Heat the remaining 2 tablespoons of oil in a large frypan over medium-high heat. Add the onion and season with salt and pepper. Cook, stirring, for 3–5 minutes until the onions have softened. Add the garlic and cook for a further 2–3 minutes, until fragrant.
3
Increase the heat to high and add the tomatoes, oregano and basil. Bring to the boil and reduce the heat to medium. Simmer for a further 5–10 minutes, until the sauce has reduced and thickened slightly.
4
Preheat the oven to 180°C. Spread a spoonful of the tomato sauce over the base of a 2L baking tray and top with a single layer of grilled eggplant, followed by a sprinkle of parmesan. Repeat with sauce, eggplant and parmesan, finishing with a layer of parmesan. Sprinkle over the grated mozzarella and bake for 20 minutes or until the cheese is melted and browned.
5
Garnish with basil and serve warm with a side of green salad.
