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Baked Eggplant Parmesan

Preparation and cooking time
50 min
4 persons
  • 2 large firm eggplants
  • 3 tsp. olive oil
  • 1 onion, finely chopped
  • 1 clove of garlic, finely sliced
  • 1 tsp. dried oregano
  • 2 x 400g/15 oz of good-quality plum tomatoes or 1 kg/2 1/4 lbs fresh ripe tomatoes (cooked for 1 minute and peeled)
  • 1 tsp. wine vinegar
  • A large handful of fresh basil leaves
  • 200g/7 oz freshly grated Parmesan cheese
  • 250g/9 oz of dried breadcrumbs or panko
  • A little fresh oregano, leaves chopped
  • 1 ball of buffalo mozzarella (140g/5 oz)
  • Sea salt and freshly ground black pepper

Slice the eggplants into 1/2-inch-thick slices. Put a large non-stick frying pan on medium heat. Add 2 teaspoons of olive oil. Add the onion, garlic, and dried oregano and cook for 7 minutes, or until the onion is soft. Add the cut tomato flesh or canned tomatoes to the onion, garlic, and oregano. Give the mixture a good stir, then put a lid on the pan and simmer slowly for 15 minutes.Meanwhile, grill the eggplants on both sides until lightly charred. When the tomato sauce is reduced and sweet, season it with salt, pepper, and a tiny swig of wine vinegar, and add the basil.Take four small earthenware dishes. Put in a small layer of tomato sauce, then a thin scattering of Parmesan, followed by a single layer of eggplant. Repeat these layers until you’ve used all the ingredients up, finishing with a little sauce and another good sprinkling of Parmesan.In a small frying pan (on medium heat), toss the bread crumbs in 1 teaspoon olive oil with a little freshly chopped oregano and sprinkle them on top of the Parmesan. Torn-up some mozzarella on top. Place the dishes in the oven and bake at 190°C/375°F/gas 5 for half an hour, until golden, crisp, and bubbly.