Aubergine, tomato & Parmesan bake (Melanzane alla Parmigiana)

30-60 minutes 400 kcal or less 6 servings aubergine aubergines basil chopped tomato chopped tomatoes egg eggplant eggplants eggs garlic clove garlic cloves italian recipes mains make ahead melanzane alla parmigiana olive oil over an hour parmagiana parmesan parmigiana di melanzane tomato purée vegetarian main courses

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Ingredients

2 garlic cloves, crushed

6 tbsp olive oil

2 x 400g cans chopped tomatoes

2 tbsp tomato purée

4 aubergines, cut into long, 5mm thick slices

85g parmesan (or vegetarian alternative), freshly grated

20g pack basil, leaves torn

1 egg, beaten

Method

Heat oven to 200C/fan 180C/gas 6. In a shallow pan, mix together the garlic and 4 tbsp of the olive oil. Cook over a high heat for 3 mins, tip in the tomatoes, then simmer for 8 mins, stirring every now and then. Stir in the tomato purée.

Meanwhile, heat a griddle pan until very hot. Brush a few of the aubergines with a little oil, then add to the pan. Cook over a high heat until well browned and cooked through, about 5-7 mins. Turn them halfway through cooking. Lift onto kitchen paper and do the next batch.

When all the aubergines are cooked, lay a few of them in the bottom of an ovenproof dish, then spoon over some sauce. Sprinkle with Parmesan and basil leaves. Add seasoning, then repeat this process with the remaining ingredients. Finally, pour the egg over the top, sprinkle over a little more Parmesan, then bake for 20 mins or until the topping is golden.