Ingredients
Scale
3 large eggplants
2 tbsp olive oil
220g fontina cheese (I use mozzarella if you cant find fontina)
3 tbsp freshly grated parmesan cheese
85g ricotta cheese, crumbled
Handful basil leaves
For the Tomato Sauce:
600g tinned tomatoes
2 garlic cloves, crushed
1 tbsp olive oil
Instructions
Method:
- Preheat oven to 200 degrees
- To make the tomato sauce, simmer the tomatoes in a saucepan over medium heat for 2 minutes. Remove from the heat and stir in the garlic and olive oil. Season with salt and set aside.
- Heat the grill to medium.
- Place the eggplant onto lightly greased baking trays, drizzle with the olive oil and sprinkle with sea salt and freshly ground black pepper.
- Grill for 2-3 minutes on each side, on until golden and softening.
- Loosely cover with cling film and leave to cool on the trays.
- To assemble the parmigiana, ladle a spoonful of the tomato sauce into the base of a 30cm round of ovenproof dish.
- Layer one-third of the eggplant on top, add half the fontina and a light covering of parmesan. Repeat.
- Top with the remaining tomato sauce and eggplant, and finish with the ricotta, basil and a generous sprinkling of parmesan.
- Cover with foil and bake for 20 minutes, then remove the foil and bake for a further 30 minutes, or until golden and bubbling.
- Leave to stand for a few minutes before serving.
Notes
As always: if any of these ingredients are flare foods for you, please omit them or replace them with an alternative item.
- Prep Time: 10-15 Minutes
- Cook Time: 65-75 Minutes
- Diet: Vegetarian