COOKING TIME: 45 minutes
Grilling the eggplant slices before they go in the gratin gives them extra flavour to add to the layers of basil and tomato sauce and three Italian cheeses.
ingredients
serves 4
1 tablespoon olive oil
2 tablespoons lemon juice
1 pound eggplants, trimmed and thickly sliced
14 ounce tinned tomatoes, sieved
14 ounce tinned chopped tomatoes
2 cloves garlic, peeled and crushed
1 level teaspoon dried oregano
1 level tablespoon chopped fresh basil
5/8 cup grated Parmesan cheese
5/8 cup whole wheat breadcrumbs
1 cup ricotta cheese
1/3 cup mozzarella cheese, grated or thinly sliced
method
OVEN: Preheat to 180°C (350°F)
1. Mix the oil and lemon juice together and brush both sides of the eggplant slices with the mixture. Grill them for 2 minutes on each side under a high heat until golden brown.
2. Bring the sieved tomatoes and chopped tomatoes to the boil in a saucepan and stir in the garlic and oregano. Boil briskly for about 5 minutes until reduced by a third. Remove from the heat and stir in the basil.
3. Mix the Parmesan with the breadcrumbs in a small bowl. Spread a third of the tomato mixture over the bottom of an ovenproof dish and sprinkle on half the breadcrumb mixture. Arrange half the eggplant slices over the top and crumble half the ricotta over them. Repeat these layers and spread the remaining tomato mixture on top. Cover with the mozzarella.
4. Cook in the heated oven for 45 minutes, or until bubbling hot and browned on top.
Serve the gratin piping hot with granary bread.
