Sort ingredients
tecknik
QR Code
Listen
Pdf
Trim the eggplant and slice lengthways (3 - 5 mm thick). Place in a bowl and sprinkle with ½ tsp salt and allow to rest.
Make tomato sauce whilst the eggplant rest.
Rinse the eggplant to remove the salt and pat dry on kitchen paper.
Brush the eggplant on both sides generously with 5 tbsp of olive oil. Heat a non stick pan and fry for about 1 - 2 minutes per side on a medium heat, or until golden. It’s best to do this in batches so as not to overcrowd the eggplant, about 5 slices per frying pan.
Preheat oven to 180C /350 F electric or 160C / 320F fan.
Spread a little marinara over the bottom of the casserole dish. Layer ⅓ of the eggplant on top. Top with ⅓ of the sauce, ⅓ of the black pepper and ⅓ of each of the cheeses. Repeat until all ingredients are used up.
Bake in the oven for 35 - 40 minutes until the cheese is melted and golden on top. Sprinkle with fresh basil leaves to serve.