2 large eggplants, cut across into 1cm slices
Olive oil for brushing eggplant
Salt and freshly ground black pepper
2 cups fresh breadcrumbs – I used fresh rye breadcrumbs
1 cup grated parmesan cheese
Tomato sauce – quick recipe below
Quick Tomato Sauce Ingredients
1 bottle of tomato passata sauce
2 cloves of garlic, peeled and minced
1 handful of fresh basil leaves, torn into pieces
Ground black pepper
Preheat oven to 450° Celsius. Line 2 large baking trays with baking paper. Drizzle with olive oil and spread out over the paper. Lay the eggplant slices in a single layer on the trays. Brush with a little olive oil and season with salt and pepper. Flip the slices and season with salt and pepper and if required drizzle with a little more olive oil. Bake until golden brown, approximately 15-20 minutes. Remove from oven. Flip the slices and bake for a further 15 minutes. Remove from oven. Reduce oven temperature to 400° Celsius.
To make the sauce, heat the passata in a small saucepan. Reduce heat, then add the minced garlic, basil leaves and ground black pepper. Simmer at a low temperature for 10 minutes.
Toss the breadcrumbs with ⅓ cup of grated parmesan and ¼ cup of olive oil. Add salt and pepper to taste. Set aside.
In a rectangular oven dish spoon enough tomato sauce to just cover the bottom of the dish. Add a single layer of eggplant slices, followed by a thin layer of grated parmesan. Add another layer of tomato sauce – ensuring you keep enough sauce for the final top layer. Add another layer of eggplant slices and grated parmesan. Finally, add the remaining tomato sauce and then top with the breadcrumb mix.
Bake until eggplant is bubbling and golden on top, approximately 25 minutes depending on the size of your dish. Remove from oven and rest before serving.
Serves 6 as a side.
