Eggplant, Tomato and Mozzarella Bake

Ingredients

• 2 large eggplants, sliced
• 700 g tomato passata
• 250 g mozzarella, sliced and dried
• 50 g grated Parmesan
• 2 garlic cloves, minced
• 3 tbsp olive oil
• 1 tsp dried oregano
• 1 handful basil
• 1/2 tsp salt

Step-by-Step Instructions

1. 1

   Heat the oven to 220°C. Brush eggplant slices lightly with oil and roast in one layer for 20 minutes, turning once.

2. 2

   Simmer passata with garlic, oregano, and salt for 12 minutes.

3. 3

   Lower the oven to 190°C. Spread a little sauce in a baking dish and layer eggplant, sauce, mozzarella, and basil.

4. 4

   Repeat the layers, finish with Parmesan, and bake for 25 minutes until bubbling.

5. 5

   Rest for 15 minutes before cutting so the layers hold together.