Melanzane alla Parmigiana

Ingredients

• Eggplant / Aubergine

  2 large (700 g)

  $1.68

• Tinned tomatoes

  2 tins (800 g)

  $2.20

• Garlic

  3 cloves (12 g)

  $0.10

• Olive oil

  3 tbsp (45 ml)

  $0.29

• Fresh Mozzarella

  250 g

  $2.10

• Parmesan Cheese (Parmigiano-Reggiano)

  60 g

  $1.44

• Fresh Basil

  1 bunch

  $1.30

• Salt

  1 tsp

  $0.00

• Black pepper

  1/2 tsp

  $0.01

Prices are estimates from our ingredient database and vary by market.

Preparation

1. 1

   Slice the eggplants lengthwise into 8 mm thick slices, toss with olive oil and salt, and arrange on baking sheets. Roast at 200°C (400°F) for 20 minutes until golden and tender.

2. 2

   In a saucepan, heat 1 tablespoon of olive oil, fry minced garlic until aromatic, add tinned tomatoes, and simmer for 15 minutes until thickened. Season with salt and tear in half of the fresh basil.

3. 3

   Spoon a thin layer of tomato sauce over the base of an ovenproof baking dish.

4. 4

   Layer roasted eggplant slices, top with tomato sauce, torn mozzarella, grated Parmesan, and fresh basil leaves. Repeat for two to three layers, finishing with cheese on top.

5. 5

   Bake at 190°C (375°F) for 20 to 25 minutes until the cheese is bubbling and golden-brown.

6. 6

   Let the bake rest for 10 minutes before slicing to allow the layers to settle cleanly.