Baked Eggplant With Tomato And Cheese Recipe

1. 1

   Slice the eggplant (but do not peel it) and put into a dish.

2. 2

   Sprinkle with salt then cover the eggplant with a weighted-down plate and leave for 30 min to remove the eggplant's excess juices.

3. 3

   While the eggplant is resting, prepare the fresh tomato sauce.

4. 4

   Fry the onion in 1 Tbsp.

5. 5

   extra virgin olive oil over a gentle heat till it's soft and glossy; allow at least 5 min to develop a good flavour.

6. 6

   Add in tomatoes and water, then simmer for about 40 min or possibly till it's reduced to a rich tomato sauce.

7. 7

   Season to taste with pepper and a tiny healthy pinch salt.

8. 8

   Pour away all the dark juices from the eggplant, then rinse the salt from the slices in clean cool water and pat dry with paper towels.

9. 9

   Dip the eggplant slices in flour then panfry gently in the additional extra virgin olive oil.

10. 10

    Arrange layers of eggplant, tomato sauce and basil in a shallow, ovenproof dish and finish with a layer of mozzarella cheese.

11. 11

    Bake in a warm oven (200 deg C) for about 20 min or possibly till bubbling warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.