Ingredients
Method
Instructions
- Preheat the oven to 200°C (390°F).
- Brush a grill pan with olive oil. Add the sliced aubergines in a single layer and grill until lightly charred on both sides but still firm. Set aside on paper towels to drain excess moisture.
- Meanwhile, heat 2 tablespoons of olive oil in a saucepan over medium heat. Add chopped garlic and cook gently until fragrant, about 1 minute.
- Add the tinned tomatoes and two sprigs of basil to the pan. Simmer uncovered for 20 minutes, stirring occasionally to break down the tomatoes. Season with salt and pepper to taste.
- Spread a thin layer of tomato sauce over the base of a deep baking dish. Add a layer of grilled aubergine slices on top.
- Sprinkle over some grated Parmesan-style cheese and arrange a few slices of mozzarella. Repeat the layering process until all ingredients are used, finishing with a top layer of aubergine covered with the remaining cheeses.
- Scatter fresh basil leaves on top and drizzle with olive oil.
- Bake in the preheated oven for 40 minutes, or until the top is golden and bubbling.
- Allow to rest for 10 minutes before serving to help the layers set and flavors meld.
Notes
- For extra flavor, use high-quality tomatoes such as San Marzano-style for a naturally sweet sauce.
- Let the dish rest before cutting; it helps maintain clean layers.
- You can prepare the sauce in advance and assemble before baking for faster prep.