Eggplant and Parmesan Bake
Eggplant and Parmesan Bake



  • 2 crushed garlic cloves
  • 6 tbsp olive oil
  • 2 x 400g tins of chopped tomatoes
  • 2 tbsp tomato purée
  • 4 eggplants, sliced into 5mm slices
  • 85g parmesan, grated
  • 20g torn basil leaves
  • 1 egg, beaten
  • Preheat the oven to 200C. In a shallow pan, mix the garlic with 4 tbsp of olive oil. Cook for 3 mins, then tip in the tomatoes and simmer for 10 mins, stirring regularly. Add the tomato purée, and mix. Meanwhile, heat a griddle and brush the eggplant slices with olive oil. Add to the pan and cook until browned and cooked through - about 7 mins. Turn halfway, then drain on kitchen paper.
  • Lay a few cooked eggplant slices on the bottom of an ovenproof dish, and spoon over some tomato sauce. Sprinkle with parmesan and basil, season well, then repeat until you’ve used all the ingredients. Pour the egg over the top and sprinkle with more parmesan, then bake for 20 mins, and serve.
50 mins
6 serving

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