Ingredient:
1.5 kg (3 lb) aubergines
2 eggs, lightly beaten
60 g (2 oz) plain flour
3 tbsp olive oil, more if needed
2 onions, chopped
3×400 g cans chopped tomatoes, drained
1×140 g can tomato puree
2 garlic cloves, crushed
2 tbsp chopped fresh basil
¼ tsp chopped fresh sugar
Salt and black pepper
350 g (11 oz) mozzarella cheese, sliced
125 g (4 oz) Parmesan cheese, grated
Method:
Cut the aubergines into 1 cm (1/2 in) slices. Dip into the beaten eggs, then into the flour, shaking off any excess.
Heat 1 tbsp olive oil in a large frying pan, add the aubergine slices in batches, and cook for 3-4 minutes on each side until golden, adding more oil between batches if necessary. Lift out with a slotted spoon and drain on paper towels.
Heat another tablespoon of olive oil in a saucepan, add the onions, and cook gently until soft. Stir in the tomatoes, tomato puree, garlic, and basil. Bring to a boil, then simmer for 10-15 minutes until thickened. Add the sugar and season with salt and pepper.
Spoon some of the tomato mixture into a shallow ovenproof dish and cover with a layer of aubergine slices, then with a layer each of mozzarella and Parmesan. Continue layering, finishing with tomato mixture, mozzarella, and Parmesan.
Bake in a preheated oven at 190 ℃ (170℃ fan, Gas 5) for 15-20 minutes until the cheese is lightly browned.
1.5 kg (3 lb) aubergines
2 eggs, lightly beaten
60 g (2 oz) plain flour
3 tbsp olive oil, more if needed
2 onions, chopped
3×400 g cans chopped tomatoes, drained
1×140 g can tomato puree
2 garlic cloves, crushed
2 tbsp chopped fresh basil
¼ tsp chopped fresh sugar
Salt and black pepper
350 g (11 oz) mozzarella cheese, sliced
125 g (4 oz) Parmesan cheese, grated
Method:
Cut the aubergines into 1 cm (1/2 in) slices. Dip into the beaten eggs, then into the flour, shaking off any excess.
Heat 1 tbsp olive oil in a large frying pan, add the aubergine slices in batches, and cook for 3-4 minutes on each side until golden, adding more oil between batches if necessary. Lift out with a slotted spoon and drain on paper towels.
Heat another tablespoon of olive oil in a saucepan, add the onions, and cook gently until soft. Stir in the tomatoes, tomato puree, garlic, and basil. Bring to a boil, then simmer for 10-15 minutes until thickened. Add the sugar and season with salt and pepper.
Spoon some of the tomato mixture into a shallow ovenproof dish and cover with a layer of aubergine slices, then with a layer each of mozzarella and Parmesan. Continue layering, finishing with tomato mixture, mozzarella, and Parmesan.
Bake in a preheated oven at 190 ℃ (170℃ fan, Gas 5) for 15-20 minutes until the cheese is lightly browned.
