Melanzane alla Parmigiana (Eggplant Parmesan)

Ingredients

Quantities are for one portion.

• 30 gparmesan cheese, grated
• 300 geggplant (aubergine), thinly sliced
• 15 mlolive oil
• 80 gmozzarella cheese, sliced
• 60 gcrusty bread
• 200 mltomato passata
• 1garlic clove, minced
• 10 gfresh basil leaves

Method

1. Preheat the oven to 200°C (400°F). Brush the eggplant slices lightly with a small amount of the olive oil and arrange them in a single layer on baking trays.
2. Roast the eggplant for twenty minutes until tender and golden, then remove from the oven.
3. In a pan, heat the remaining olive oil over medium heat, fry the minced garlic briefly, then stir in the tomato passata and simmer for ten minutes.
4. Spread a thin layer of the tomato sauce at the bottom of a small baking dish.
5. Layer the roasted eggplant slices over the sauce, followed by a scattering of torn basil leaves, sliced mozzarella, and a dusting of Parmesan.
6. Repeat the layering process until all ingredients are used, finishing with a generous layer of cheese on top.
7. Bake the dish for twenty-five minutes until the top is bubbling, golden, and crusty.
8. Let the parmigiana rest for a few minutes before serving alongside the crusty bread.