- 3 Medium Aubergines
- 125 ml Olive Oil Extra Virgin
- 2 Large Cloves Garlic
- 1 Onion
- 120 ml Flat Leafed Parsley Finely Chopped
- 1 tsp Oregano Dried
- 6 Tomatoes skinned or 1 X 400gm tin whole peeled tomatoes Really Ripe
- 25 ml Tomato Paste
- Salt and freshly ground black pepper To Taste
- 250 g Fresh Mozzarella Thinly Sliced
- 250 ml Fresh Basil Leaves
- 100 g Parmesan Grated
Heat the Oven to 160 deg c
Slice the Aubergines lengthwise in thickish slices.
Grill on a griddle pan until fully cooked, set aside
Fry the onion in a little olive oil until limp and transparent, add the crushed garlic, parsley and oregano and fry over a low heat for no more than 2 minutes. Do not burn the garlic. Add the tomatoes, tomato paste, salt and black pepper to taste, cover and cook gently for about 35 minutes. If you find that you have excess moisture, remove the lid and turn up the heat a little to allow the liquid to reduce.
Use a baking dish with the side at least 60mm high. Oil the dish with a little olive oil to prevent sticking and cover the bottom with a layer of aubergine. Follow with a layer of mozzarella and basil and finally a layer of tomato sauce. Repeat until you run out of ingredients. The final layer is a generous sprinkling of parmesan cheese.
Bake for 40 min until golden brown.