Eggplant Parmigiana
Layers of silky eggplant, tomato, basil and cheese baked until golden at the edges.
Ingredients
- 2 large eggplants, sliced into 1 cm rounds
- 2 tbsp olive oil, plus more for brushing
- 700 ml tomato passata
- 2 cloves garlic, lightly crushed
- 250 g mozzarella, sliced
- 80 g grated Parmesan
- 1 handful fresh basil leaves
- Salt and black pepper
Method
- Heat oven to 220 C / 425 F. Brush eggplant slices lightly with oil, season, and roast on trays for 20 minutes, turning once.
- Simmer passata with garlic, salt and pepper for 15 minutes; remove the garlic and stir in torn basil.
- Lower oven to 190 C / 375 F. Spread a little sauce in a baking dish and layer eggplant, sauce, mozzarella and Parmesan.
- Repeat the layers, finishing with sauce and a generous sprinkle of Parmesan.
- Bake uncovered for 30-35 minutes until bubbling and golden. Rest for 15 minutes before serving.
This recipe is part of The World Table, our flip-through recipe diary. Open the diary →
