Ingredients

EGGPLANT

1 large eggplant
salt and pepper

SUGO

80ml extra virgin olive oil
1 brown onion, finely chopped
1 garlic clove, finely chopped
750ml tomato passata or crushed tomatoes
1/2 bunch basil
250g bocconcini or fresh mozzarella
400g parmesan, grated

Method

1. In a fry pan, heat some oil and fry onion and garlic until soft, add the tomato and bring to the boil. Cook until tomato thickens slightly. Season to taste and add half the basil
2. Slice the eggplant in to 1cm thick slices before lightly frying in olive oil. Drain on paper towel
3. Coat the bottom of a baking dish with the sugo, then add a layer of eggplant. Slice bocconcini, place some on top of the eggplant, a few basil leaves and sprinkle of parmesan
4. Continue to layer until you have used all of the ingredients. Ensure you top with sugo and cheese. Bake for 20-25 minutes and leave to rest for 10 minutes
5. Sprinkle with fresh torn basil and enjoy!