← Nouns Cooking · Italian

Ingredients

• 3 large aubergines (about 1.2 kg), sliced lengthways 1 cm thick
• 1 tbsp salt, for the aubergines
• 120 ml olive oil, for brushing
• 2 tbsp Olive oil
• 2 cloves Garlic, crushed
• 700 ml Passata
• 1 bunch Basil
• 2 balls of mozzarella (125 g each), drained, patted dry and torn
• 80 g parmesan or vegetarian hard cheese, finely grated

Method

1. Layer the aubergine slices in a colander, sprinkling each layer with salt, and leave for 30 min to draw out the bitter juices. Rinse briefly and pat very dry.
2. Heat the oven to 220°C (200°C fan, 425°F). Brush the slices on both sides with oil, spread over two lined trays and roast for 20–25 min, turning once, until soft and golden.
3. Meanwhile, warm the 2 tbsp oil in a saucepan over medium heat and cook the garlic for 1 minute. Add the passata and a pinch of salt and simmer for 15 min until slightly thickened, then tear in half the basil.
4. Turn the oven down to 190°C (170°C fan, 375°F). Spread a little sauce in a dish about 20 x 30 cm, then add a layer of aubergine, some sauce, mozzarella, parmesan and basil leaves. Repeat to make three layers, finishing with sauce and parmesan.
5. Bake for 35–40 min, until bubbling at the edges and browned on top.
6. Leave it to settle for 15 min before cutting, so the layers hold.

Tips

• It tastes even better the next day, warm or at room temperature.
• Parmesan is made with animal rennet; swap in a vegetarian hard cheese for strict vegetarians.

Sources

Written in our own words after cross-checking these recipes:

RecipeTin Eats BBC Good Food