Aubergine (Eggplant) Parmigiana

1. 1

   Heat the oven to 180C/fan 160C/gas 4.

2. 2

   Heat 2 tbsp oil in a pan, add the garlic and gently sizzle for 2 minutes.

3. 3

   Add the tomatoes and cinnamon and simmer for 15 minutes until thickened.

4. 4

   Stir in the basil and season.

5. 5

   Slice the aubergines lengthways about 1/2cm thick.

6. 6

   Brush both sides with oil, season and griddle (chargrill), turning a few times until completely tender (you could also do this in a non-stick frying pan). It's important to get the aubergine as tender as possible, so give it time.

7. 7

   Remove the cinnamon stick and put a few spoonfuls of the sauce in the bottom of an ovenproof dish.

8. 8

   Cover with the aubergine and mozzarella then repeat, ending with a thin layer of sauce (you'll have roughly 3-4 layers).

9. 9

   Sprinkle with Parmesan and bake for 30-40 minutes until bubbling and golden.

* Per serving · 4 servings · Values may vary.