Ingredients

Check off ingredients as you go

For 6 servings (30cm/12-inch diameter baking dish)

• 800g (1¾ lbs) eggplants, sliced thin (3 large)
• 350 to 400g (12-14 oz) mozzarella, diced
• 80 to 100g (¾-1 cup) Parmesan cheese

For the tomato sauce

• 800g (28 oz) crushed tomatoes
• 1 small can tomato paste (135g/5 oz)
• 1 glass water
• 1 onion, chopped
• 1 garlic clove, halved and deveined
• A few basil leaves (chopped and whole for garnish)
• 1 tbsp olive oil
• Salt, pepper

If you change the number of serving, consider adjusting cooking times!

Preparing the tomato sauce

1. In a saucepan, add the onion and garlic clove, sauté briefly in 1 tbsp olive oil, then add the crushed tomatoes, tomato paste, and a generous pinch of oregano. Season with salt and pepper, add a glass of water and a drizzle of olive oil. Cook over low/medium heat for 20 minutes (4-5 on induction).
2. And here’s the game-changing tip… Blend the sauce in a blender. This creates a smooth, pleasant sauce without onion chunks - meaning no kids saying they don’t like it (mine loved it!) - works for reluctant husbands too! ;)

Preparing the eggplants

3. Wash and slice the eggplants into thin rounds (1cm/½ inch thick).

4. Arrange the eggplants on a baking sheet lined with parchment paper. Brush with olive oil on both sides so they cook without burning. Bake at 200°C (400°F) for 15 to 20 minutes.

5. Preheat oven to 190°C (375°F).

Assembling the parmigiana

6. In a baking dish, spread a ladle of tomato sauce evenly on the bottom, add a layer of eggplants, sprinkle with mozzarella, then grated Parmesan and chopped basil. Repeat and finish with a layer of eggplants topped with tomato sauce, mozzarella and Parmesan. Bake for about 30 minutes, until the cheese melts and forms a beautiful golden, gratinéed crust. Garnish with whole basil leaves and serve!

Tips and organization

• This dish is delicious prepared the day before and reheated the next day as the flavors will have melded beautifully. In this case, bake 5 minutes less, refrigerate, and reheat in the oven the next day.

• If you want to freeze it, assemble the parmigiana and freeze. You’ll bake it directly when you take it out (about 20 minutes in this case).

• If you have leftover grilled eggplants, they make a wonderful appetizer or kémia!