Baked Aubergine Parmigiana

Name: Baked Aubergine Parmigiana
Yield: 4
Ingredients: 3 large Aubergines, sliced lengthways; 800 g Tomatoes, chopped (or 2 tins); large handful Basil leaves; 2 Garlic cloves, sliced; 250 g Mozzarella, torn; 50 g Parmesan, grated; 5 tbsp Olive oil

1 hr 15 min · serves 4

Crops from your garden in this recipe: 🍆 Aubergine 🍅 Tomato 🌿 Basil

Ingredients

3 large Aubergines, sliced lengthways (grown in the garden)
800 g Tomatoes, chopped (or 2 tins) (grown in the garden)
large handful Basil leaves (grown in the garden)
2 Garlic cloves, sliced (grown in the garden)
250 g Mozzarella, torn
50 g Parmesan, grated
5 tbsp Olive oil

Green items are crops you can grow yourself.

Method

Heat the oven to 200C (180C fan). Brush the aubergine slices with olive oil, lay them on baking trays and roast for 25 minutes, turning once, until golden.
For the sauce, fry the garlic in 1 tbsp oil for 1 minute, add the tomatoes and simmer for 20 minutes until thick. Stir in half the basil and season.
Spread a little sauce in a baking dish, then layer aubergine, sauce, mozzarella and basil, finishing with a layer of sauce.
Scatter over the parmesan and bake for 25–30 minutes until bubbling and golden.
Rest for 10 minutes before serving.