Description
A lighter, modern take on the classic Italian dish. Layers of golden, baked aubergine are stacked with rich tomato sauce, fresh basil, and melted cheeses for a comforting and satisfying meal.
Ingredients
Scale
For the Crust:
- 2 large aubergines (eggplants), sliced into 1/2-inch rounds
- 3 tbsp olive oil
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 tsp dried oregano
- 1 cup fresh basil leaves, divided
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup ricotta cheese
Instructions
1. Prepare the Crust:
- Preheat oven to 200°C (400°F). Arrange aubergine slices on baking sheets, brush with olive oil, and season with salt and pepper. Bake for 20-25 minutes until golden and tender.
- Meanwhile, heat 1 tbsp olive oil in a saucepan over medium heat. Sauté onion until soft, add garlic and cook for 1 minute. Stir in crushed tomatoes and oregano. Simmer for 15 minutes. Stir in half the basil.
- In a baking dish, spread a thin layer of tomato sauce. Arrange a layer of baked aubergine. Dot with spoonfuls of ricotta, sprinkle with some mozzarella and Parmesan. Repeat layers, finishing with cheese.
- Bake for 25-30 minutes until bubbly and golden brown on top. Let rest for 10 minutes. Garnish with remaining fresh basil before serving.
Notes
You can customize the seasonings to taste.