Eggplant Parmigiana

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat 2 tablespoons of the oil in a heavy pan and cook the onion over a medium heat for 10 minutes, or until soft and golden. Add the garlic and cook for 2 minutes more.

Step 2

Stir in the tomato passata, sugar, oregano and salt and pepper. Let the sauce bubble up, then reduce the heat to low. Cover and simmer gently for 15 minutes.

Step 3

Meanwhile, cut the eggplant into 1 cm (½/2 inch) rounds and brush both sides with oil. Heat a griddle pan over a high heat and grill the eggplant on both sides until tender and charred.

Step 4

Heat the oven to 190°C (375°F/Gas 5). Spoon one-third of the tomato sauce into an ovenproof dish about 25 x 20 cm (10 x 8 inches). Sprinkle over 1 tablespoon of the parmesan cheese, then add half the eggplant slices. Repeat the layering, finishing with tomato sauce and parmesan cheese.

Step 5

Sprinkle over the cheese, then the breadcrumbs. Drizzle with the remaining oil.

Step 6

Bake for 25 minutes, or until the top is golden and the sauce bubbling.

Step 7

Leave to stand in the dish for 5 minutes, then serve scattered with basil leaves (if using).