|800 g||Canned tomatoes|
|2 tbsp||Basil, chopped|
|1||Salt & freshly ground pepper|
|2||Eggplant, trimmed of stalks|
|1 cup||Mozzarella cheese|
|½ cup||Parmesan cheese|
- Place garlic, tomatoes and 2 tbsp olive oil in a saucepan and bring to the boil. Turn down the heat to simmer very gently for 10 to 15 minutes or until reduced and thickened. Stir in basil, then season with salt and pepper to taste.
- Heat oven to 200 degC. Cut eggplants lengthways in ½cm- thick slices. Lightly brush eggplant slices with olive oil on both sides and place on oven trays. Bake for 10 to 15 minutes or until lightly browned.
- Spread a quarter of the tomato sauce in the base of a deep-sided ovenproof dish. Layer one-third of the eggplant on top. Repeat layers finishing with tomato sauce. Sprinkle surface with mozzarella and parmesan. Bake for 25 to 30 minutes until bubbling hot and golden brown.
Tip: Some recipes say eggplant needs to be salted before it is cooked. This was once done to remove indigestible juices from eggplants that were often overly mature. It is seldom required these days as modern distribution methods mean younger eggplants are now available.