INGREDIENTS – Serves 8
- 3-4 eggplants (depends on size), trimmed and cut crosswise into 1/2-inch-thick rounds
- Salt and pepper
- 2 tbsp extra-virgin olive oil
- 1 onion, chopped finely
- 2 cloves garlic, minced or finely sliced
- 2 tin of chopped tomatoes
- 150 ml of dry red wine
- 1 tsp dried basil
- 1 tsp dried oregano
- 150 mozzarella cheese
- 60g grated Parmesan cheese
- Fresh basil
METHOD
- Preheat the oven to 180 degrees C.
- Coat 2 large baking sheets with a little oil and place on trays.
- Arrange the sliced eggplant on the prepared pans, season well and roast until tender – about 20 minutes.
- Meanwhile, heat oil in a large pan over medium heat.
- Add the onion and cook, stirring, until softened.
- Add garlic and cook for 1 minute.
- Add the chopped tomatoes, wine, basil, oregano, and bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, until thickened – check flavours and season.
- Take your baking dish (9 by 13 inch) and spread some of the sauce at the bottom, arrange some of the aubergine slices, on top, add a sprinkling of parmesan and a few fresh basil leaves, then add more sauce and continue this process until you have used all the aubergine up.
- Top with the rest of the sauce, mozzarella and parmesan.
- Bake in the oven for about 25 minutes.
- Let it cool and solidify a little for 10 minutes before serving.
- Serve with fresh basil and a side of rocket and parmesan salad.
