(Serves 8-10)
Ingredients:
Baked Eggplant Slices:
- 4 lbs large eggplants (approximately 5, sliced into ⅓ inch thick circles, skin on)
- 1/4 cup olive oil (for brushing)
Layers:
- 1 2/3 cups parmesan , finely grated
- 2 cups basil leaves (loosely packed)
- 1 1/2 cups mozzarella , shredded (for topping)
Tomato Sauce:
- 2 tbsp extra virgin olive oil
- 1 onion , finely diced
- 5 garlic cloves , finely minced
- 20 oz tomato passata (or tomato puree)
- 14 oz canned tomatoes, crushed or finely chopped
- 1 1/2 tsp white sugar substitute
- 1 1/2 tbsp fresh oregano , finely chopped (or 1/2 tsp dried oregano)
- 1 cup water
- 3/4 tsp salt
- 1/4 tsp black pepper
Instructions:
- Preheat the oven 425°F.
- Line three large trays with parchment paper.
- Brush eggplant slices on each side with oil (no need to salt eggplant).
- Arrange eggplant in a single layer on the trays and bake for about 30 – 35 mins or until browned and tender, turning the eggplant halfway through.
- Remove from the oven, leave on trays to cool.
- Begin the sauce by heating olive oil in a large skillet over medium-high heat. Sauté onions and garlic for 3 minutes until softened.
- Pour in the passata , canned tomatoes, water, oregano and sugar substitute. Stir and bring to a simmer.
- Simmer uncovered for about 30-40 minutes, stirring occasionally, until thickened.
- The completed consistency should be slightly thicker than a pasta sauce so it’s spreadable. Add extra water a little at a time if required during cooking if it gets too thick.
- Stir in salt and pepper.
- Reduce the oven to 350°F.
- Smear a little tomato sauce in the bottom of a 9×13 baking dish.
- Layer 1: Lay one third of the eggplant so it covers the base. Spread 1/3 of the remaining sauce over eggplant. Drizzle with a little olive oil. Add 1/3 of the parmesan, and 1/3 of basil leaves.
- Layer 2: Repeat another 1/3 each of eggplant, tomato sauce, olive oil, basil and parmesan.
- Layer 3 (top layer): Repeat again with remaining eggplant, tomato sauce and some olive oil. Do not put basil on top layer. Scatter with remaining parmesan, then all the mozzarella.
- Bake for 25 mins until bubbling and golden.
- Let it rest for 5 to 10 minutes. Scatter over remaining fresh basil leaves. Cut like a lasagna and serve!