Italian Eggplant Parmigiana

Ingredients

• 3 large aubergines, sliced 1cm thick
• For tomato sauce: 2 cans chopped tomatoes, 4 garlic cloves, 4 tbsp olive oil, big handful basil, 1 tsp salt
• 300g mozzarella, torn
• 120g parmesan, grated
• Oil for frying
• Extra basil to finish

Instructions

1. Salt the aubergine slices; rest 30 minutes; pat dry.
2. Fry in olive oil in batches until golden and tender; drain on paper.
3. Make the sauce: heat oil; soften garlic; add tomatoes, basil and salt; simmer 20 minutes.
4. Layer in a baking dish: sauce, aubergine, mozzarella, parmesan; repeat.
5. Top with parmesan.
6. Bake at 180C for 35-40 minutes until bubbling and golden.
7. Rest 15 minutes before serving.

Serving suggestions

• Lovely with crusty bread or as a side to roast meat.

Storage & reheating

Keeps 4 days; tastes even better next day; freezes well.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions