Baked Eggplant Parmigiana

Serves 4–6

Ingredients:

• 3 medium eggplants, sliced into 1cm rounds

• Olive oil, for brushing

• Salt

• 700g passata or crushed tomatoes

• 2 cloves garlic, crushed

• 1 tbsp olive oil (for the sauce)

• 1 tsp dried oregano

• Salt and pepper, to taste

• 250g mozzarella, sliced or grated

• ½ cup grated parmesan

• Fresh basil leaves, to serve

Method:

1. Preheat oven to 220°C (fan-forced 200°C). Lay eggplant slices on baking trays lined with paper, brush both sides lightly with olive oil, and season with salt.

2. Roast for 20–25 minutes, flipping halfway, until golden and tender.

3. While the eggplant roasts, make the sauce: heat 1 tbsp olive oil in a saucepan, sauté garlic for 1 minute, then add passata, oregano, salt and pepper. Simmer for 10 minutes.

4. Reduce oven to 180°C. In a baking dish, layer: a little sauce, then eggplant, then more sauce, then a scattering of mozzarella and parmesan. Repeat layers, finishing with a generous layer of cheese on top.

5. Bake for 30–40 minutes until bubbling and golden.

6. Rest for 5–10 minutes, scatter with fresh basil, and serve.

Based on Recipe Tin Eats Recipe