BAKED BRINGAL SLICES:
- 1.8kg eggplants (aubergines) – 1cm thick
- 1/4 cup olive oil (for brushing)
LAYERS:
- 1 cup parmesan (finely grated)
- 2 cups basil leaves
- 1 1/2 cups mozzarella (grated)
SUGO (TOMATO SAUCE):
- 1/3 cup extra virgin olive oil
- 1 onion (finely diced)
- 5 garlic cloves (crushed)
- 600ml tomato passata
- 400g/ 14oz canned tomatoes (crushed)
- 1 1/2 tsp white sugar
- 1 tsp dried oregano
- 1 cup water
- 3/4 tsp salt
- 1/4 tsp black pepper
Instructions
BAKING EGGPLANT:
- Preheat oven to 220°C (200°C fan).
- Line three trays: Line three large trays with baking paper.
- Brush each side of the eggplant with oil.
- Bake 35 minutes: Arrange eggplant in a single layer on the trays and bake for about 35 – 40 minutes or until browned and tender, turning the eggplant halfway.
- Cool: Remove from oven, leave on trays to cool.
TOMATO SAUCE (SUGO):
- Heat olive oil in a large pan over medium-high heat. Sauté onions and garlic until softened
- Pour in the passata, canned tomatoes, water, oregano and sugar. Stir and bring to a simmer. Season with salt & pepper.
- Simmer 30 minutes: Simmer uncovered for about 30 – 40 minutes, stirring occasionally, until thickened. Season with salt & pepper.
ASSEMBLING AND BAKING:
- Reduce oven to 180°C (160°C fan).
- Smear a little tomato sauce in the bottom of the baking dish, about 20 cm x 30 cm
- Layer 1: Lay one third of the eggplant so it covers the base. Spread 1/3 of the remaining sugo over the eggplant. Drizzle with a little olive oil. Sprinkle with 1/3 of the parmesan, and 1/3 of the basil leaves.
- Layer 2: Repeat another 1/3 each of eggplant, tomato sauce, olive oil, basil and parmesan.
- Layer 3 (top layer): Repeat again with the remaining eggplant, tomato sauce and some olive oil. (Do not put basil on top layer). Scatter with the remaining parmesan, then all the mozzarella.
- Bake for 25 mins until bubbling and golden.
- Rest: Let it rest for 5 to 10 minutes. Scatter over remaining fresh basil leaves. Cut like lasagna and serve!