Eggplant, Tomato and Parmesan Bake – Melanzane alla Parmigiana

• garlic cloves↗2 pcs

  minced

• olive oil↗6 tbsp
• chopped tomatoes2 cans (400 g each)
• tomato purée↗2 tbsp
• eggplants↗4 pcs

  sliced into long 5 mm thick slices

• parmesan↗85 g

  (or vegetarian alternative), freshly grated

• basil packet20 g

  leaves torn

• egg↗1 pcs

  beaten

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C (convection) or 180 °C (fan), gas 6. In a dry skillet combine the minced garlic with 4 tbsp olive oil, sauté over high heat for 3 minutes, then add the chopped tomatoes and simmer for another 8 minutes, stirring occasionally. Stir in the tomato purée and cook until the sauce thickens slightly.

2. 2

   Meanwhile, heat a grill pan to a very high temperature. Brush the eggplant slices with oil, place them in the pan and fry over high heat until a golden crust forms, about 5–7 minutes, turning halfway through. Transfer the cooked slices to a paper towel to drain excess oil, and repeat with the remaining eggplants.

3. 3

   In a heat‑proof dish, layer the eggplant slices, drizzle with some of the tomato sauce, sprinkle with grated parmesan and basil leaves. Continue layering until all ingredients are used, finishing with a top layer of sauce, parmesan and basil. Evenly spread the beaten egg over the top, sprinkle a little more parmesan and bake for 20 minutes until the top is golden‑brown.

4. 4

   Remove the bake from the oven, let it cool slightly, cut into portions and serve warm, garnished with fresh basil leaves.