EGGPLANT –
Slice eggplant 1/2 inch thick. Arrange slices on a pan and sprinkle with salt on both sides. Let sit and “sweat” excess moisture for 30 minutes. Rinse under cold water and pat dry with paper towels.
Line a large tray with baking paper. Brush with olive oil and lay the sliced eggplants next to each other. Brush the tops of the eggplants with olive oil. Bake in preheated oven 200C/400F for 30 minutes. Remove from oven and leave to cool.
TOMATO SAUCE –
Fry the onions and garlic in a little olive oil. When onions have softened add the tomato juice (passata), oregano, sugar, basil spring and season with salt and pepper. Simmer for 15 minutes.
BREADCRUMBS –
In a small bowl toss the breadcrumbs and olive oil together. Place on a baking sheet and bake in oven 200C/400F till browned and crispy.
ASSEMBLE –
In a large casserole dish, spread a generous layer of tomato sauce on the bottom. Then layer; eggplant slice, mozzarella, a spoonful of tomato sauce, parmesan cheese and chopped basil. Add a second slice of eggplant and repeat. For the final round, add the eggplant slices but then swap the cheese and the sauce so that the cheese is on top. Season with fresh ground pepper and bake in oven 190C/375F for 30 minutes. Serve with extra chopped fresh basil and crunchy breadcrumbs.
Enjoy! 😊
