Eggplant Parmigiana

Von RecipeTin Eats · 75 Min.

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Zubereitung

1. Preheat the oven to 220°C (430°F).
2. Line three large trays with baking paper.
3. Brush both sides of each eggplant slice with oil and arrange in a single layer on the trays.
4. Bake for about 35-45 minutes, turning halfway, until browned and tender. Let cool on the trays.
5. Heat the olive oil in a large skillet over medium-high heat. Cook the onion and garlic for 3 minutes until softened and just starting to colour at the edges.
6. Add the passata, canned tomatoes, water, oregano and sugar. Stir and bring to a simmer.
7. Simmer uncovered for 30-40 minutes, stirring now and then, adding the basil stalks halfway. Add a little water if it gets too thick. The sauce should be spreadable but not watery. Remove the stalks.
8. Stir in the salt and pepper.
9. Reduce the oven to 180°C (350°F).
10. Spread a little sauce over the base of a 23 x 33 cm (9 x 13 inch) baking dish.
11. Layer one third of the eggplant, spread one third of the sauce over it, drizzle with oil, then sprinkle one third of the parmesan and one third of the basil. Repeat for a second layer.
12. For the top layer, add the remaining eggplant, sauce and a little oil, without basil. Scatter with the remaining parmesan, then the mozzarella.
13. Bake for 25 minutes until bubbling and golden.
14. Rest for 5-10 minutes, scatter with the remaining basil, then slice and serve.

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