*The eggplant slices can be grilled on a pan grill or bbq. They can also be fried in a little olive oil in a frying pan.
FOR THE SAUCE
2tablespoonsolive oil
1-2clovesgarlic minced
1canpelati tomatoes (14 ounces)
4-5freshbasil leaves chopped
1-2dasheshot pepper flakes or black pepper
¼teaspoonsalt (or to taste)
Instructions
Pre-heat oven to 350F (180 C).
Start by trimming and slicing the eggplant into 1/4 inch slices (you can either peel them or leave the skin on, I usually leave the skin on), place in a large bowl, toss with a little salt, let sit for 20-30 minutes then drain (do not rinse), then either grill or fry the slices. Shred the cheese and grate the Parmesan, set aside.
Next make the sauce, in a medium to large sauce pan add the olive oil and minced garlic, cook for 1 minute then add the pelati tomatoes, basil, salt and hot pepper flakes or pepper. Cook on medium heat until thickened.
In a small oven safe baking dish 7½x6 inches (19x15 cm), place a thin layer of sauce on the bottom, add a layer of grilled eggplant, some shredded cheese a sprinkle of parmesan cheese and continue for 3 layers, (divide the ingredients by 3 to make 3 layers).
Bake for approximately 20-25 minutes, raise the heat to 400F (200C) and bake for another 2-3 minutes to brown the top. Remove from the oven and let sit 5 minutes before serving. Enjoy!
Notes
Make sure your sauce has thickened, or you will end up with too much liquid in the finished dish.Any leftovers should be covered well or stored in an airtight container in the fridge. They will last up 3 days in the fridge.Freeze it in an airtight freezer safe container. It will last up to 3 months. Reheat in a low oven or microwave.