Eggplant Parmigiana

Cook Time 1 hour

Servings 4

Ingredients

½ cup extra virgin olive oil

3 eggplants (about 1.2kg)

2 cloves garlic, chopped

700ml passata

3 sprigs parsley, chopped

1 sprig basil

80g pecorino (or parmesan), very finely grated plus extra to serve

1 large ball of mozzarella, torn in small pieces

300g ricotta

¾ cup breadcrumbs

Pinch of salt

Method

Slice the eggplant lengthways into ½ cm slices. Heat a plancha on medium heat with a generous glug of olive oil. Line the eggplants on plancha and fry for about 2 - 3 minutes on each side or until golden and soft.

If using an oven, preheat the oven to 180°C and grease a baking dish and line 2 - 3 large flat trays with baking paper. Spread a little oil over each piece of baking paper. Drizzle the eggplants with more oil. Season with salt and bake in the oven for 10 - 15 minutes until golden and soft.

To prepare your sauce. Heat remaining 2 tablespoons of the oil in a medium saucepan over a medium heat. Add the garlic and cook for 30 seconds until golden then add the passata and season again with salt and pepper. Once it has come to the boil, turn the heat down and cook gently for 15 minutes, stir regularly until thick and rich. Stir in parsley and basil.

Preheat the oven to 180°C.

Spread a couple of tablespoons of the sauce evenly on the base of the pan, then add your first layer of eggplant, ensuring it does not overlap too much. Sprinkle a little pecorino, a few dollops of ricotta, some torn mozzarella and a light layer of breadcrumbs. Repeat this process and continue to layer until you have used up all the eggplant. Press down each layer to compress, then finish off with a layer of cheese.

Bake for 30 - 35 minutes or until the top is golden. Cool for at least 20 minutes before serving with extra pecorino.