ingredients
serves 8
6 large eggplants, about 4 1/2 pound in total, trimmed
8 - 10 tbsp olive oil, plus extra to brush
2 garlic cloves, peeled and crushed
14 ounce can chopped tomatoes
2 x 8 ounce packs smoked mozzarella cheese, sliced (see note)
20 basil sprigs
salt and pepper
1 cup Parmesan cheese, freshly grated
method
1. Slice the eggplants lengthways into 1/4 inch thick slices. Place in a single layer on lightly oiled nonstick baking sheets and brush lightly with olive oil. Scatter the crushed garlic on top. Bake at 230°C (210°C fan oven) mark 8 for 10-15 minutes until softened and golden brown.
2. Meanwhile, tip the canned tomatoes and their juice into a blender or food processor and whiz for 1 - 2 seconds to make a chunky passata; avoid making the sauce too smooth.
3. Lower the oven setting to 180°C (160°C fan oven). Cover the bottom of a 5 pint shallow ovenproof dish with a quarter of the passata and arrange one third of the garlic-roasted eggplants in the dish. Cover with another layer of passata, then arrange half of the mozzarella and basil on top, seasoning well as you do so.
4. Repeat these layers, then finish with a layer of eggplants and the remaining passata. Sprinkle the grated Parmesan evenly over the surface and bake for 35 - 40 minutes until bubbling and golden brown.
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more information
• If smoked mozzarella is unavailable, use ordinary buffalo mozzarella instead.
• If obtainable, use ready-made chunky passata rather than blend the tomatoes yourself.
