Aubergine Parmigiana

• Aubergine(3)
• Olive oil(5 tbsp)
• Onion(1)
• Garlic(3 cloves)
• Tomato paste(1 tbsp)
• Canned tomatoes(800 g)
• Dried Oregano(1 tsp)
• Chili flakes(¼ tsp)optional
• Salt(2 tsp)
• Black pepper(1 tsp)
• Fresh basil(20 g)
• Mozzarella(250 g)
• Parmesan(80 g)
• Breadcrumbs(40 g)

Method

1. 1

   Preheat the oven to 220°C. Slice the {Aubergine} lengthways into thick strips. Sprinkle all over with {Salt} and leave on a tray or colander while you start the sauce.

   ~10 min

2. 2

   Finely chop the {Onion}, mince the {Garlic}, and tear most of the {Fresh basil}, saving a few small leaves for the finish. Grate the {Parmesan} and tear the {Mozzarella} into small pieces.

   ~10 min

3. 3

   Pat the {Aubergine} dry. Brush or rub with {Olive oil}, arrange on trays, and roast until softened and lightly golden at the edges, turning once halfway.

   ~25 min

4. 4

   Meanwhile, heat the remaining {Olive oil} in a saucepan over medium heat. Cook the {Onion} for 5 minutes until soft, then stir in the {Garlic}, {Tomato paste}, {Dried Oregano}, optional {Chili flakes}, {Black pepper}, and half the remaining {Salt}. Add the {Canned tomatoes} and most of the torn {Fresh basil}. Simmer until rich and thick.

   ~20 min

5. 5

   Lower the oven to 200°C. Spread a little sauce in a baking dish, then layer in roasted {Aubergine}, more sauce, {Mozzarella}, and {Parmesan}. Repeat until everything is used, finishing with sauce. Scatter over the {Breadcrumbs} and remaining {Parmesan}.

   ~10 min

6. 6

   Bake until bubbling and golden on top, then rest before serving. Finish with the reserved {Fresh basil}.

   ~10 min

7. 7

   Let the parmigiana rest so the layers settle and the sauce thickens slightly, then spoon into bowls or onto plates.

   ~10 min