Ingredients
Scale
- 2 large aubergines/eggplant (around 700g/1.5 lbs)
- 1.5 lbs pureed tomatoes (passata) (chunky or smooth texture (700g))
- 1 white onion
- Small bunch of basil
- 8.8 oz mozzarella cheese (cut into cubes (250g))
- 3/4 cup Parmigiano Reggiano cheese (freshly grated (70g))
- 1/2 tbsp olive oil
- Flour (for dusting)
- Sunflower oil (for frying (around 1/2 cup/125ml))
- Salt and pepper (to season)
Instructions
- Thinly slice the eggplant/aubergines then place them in a colander. Sprinkle lightly with salt and set aside for 1 hour.
- Finely chop 1 onion and sauté in a pan with olive oil until translucent and soft but not browned.
- Add tomato passata and a small bunch of torn basil. Season with salt and pepper, stir, and let it simmer for 10-15 minutes. Set aside.
- Rinse the eggplant slices, pat dry, and lightly dust with flour. Fry in sunflower oil for a few seconds on each side and drain on kitchen paper.
- Preheat the oven to 180°C/350F/gas mark 4. Spoon a small amount of tomato sauce into the bottom of the baking dish.
- Add a layer of eggplant, followed by parmesan, mozzarella, pepper, and some tomato sauce. Repeat until one layer remains.
- For the top layer, add remaining tomato sauce and top with parmesan and mozzarella. Cover loosely with foil and bake for 20 minutes. Remove foil and bake for another 20 minutes until golden and bubbling. Let rest for 5 minutes before serving.
Notes
Great served with a green salad or garlic bread. Leftovers heat up nicely the next day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg