Eggplant Parmigiana

recipetineats.com

Marienka

subheading: BAKED EGGPLANT SLICES:

1.8kg / 2.6lb large eggplants (aubergines) - about 5 , sliced lengthways 8mm (⅓")-thick (skin on, Note 1)

¼ cup olive oil (for brushing)

subheading: LAYERS:

1 ⅔ cups parmesan , finely grated

2 cups basil leaves (loosely packed), stalks reserved

1 ½ cups mozzarella , shredded (for topping) (Note 2)

subheading: SUGO (TOMATO SAUCE):

2 tbsp extra virgin olive oil

1 onion , finely diced

5 garlic cloves , finely minced

600ml / 20oz tomato passata (Note 3)

400g/ 14oz canned tomatoes , crushed or finely chopped (Note 4)

1 ½ tsp white sugar

1 ½ tbsp fresh oregano , finely chopped (or ½ tsp dried oregano, or 1 sprig fresh basil)

1 cup water

¾ tsp salt

¼ tsp black pepper

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