1. 1

   Step 1

   Preheat the oven to 220°C.

2. 2

   Step 2

   Line three large baking trays with parchment paper.

3. 3

   Step 3

   Slice the 1.8 kg eggplant lengthways into 8 mm thick slices.

4. 4

   Step 4

   Brush both sides of the eggplant slices with 60 ml olive oil.

5. 5

   Step 5

   Arrange eggplant in a single layer on trays and bake for 35-45 minutes until tender and browned, turning halfway through.

   Timer 45 min
6. 6

   Step 6

   Remove the eggplant from the oven and let it cool on the trays.

7. 7

   Step 7

   Heat 2 tbsp extra virgin olive oil in a skillet over medium-high heat.

8. 8

   Step 8

   Sauté 1 diced onion and 5 minced garlic cloves for 3 minutes until softened.

   Timer 3 min
9. 9

   Step 9

   Add 600 ml tomato passata, 400 g canned tomatoes, 240 ml water, 1.5 tbsp oregano, and 1.5 tsp sugar.

10. 10

    Step 10

    Bring the sauce to a simmer and cook uncovered for 30-40 minutes until thickened.

    Timer 40 min
11. 11

    Step 11

    Add 2 cups basil leaves (stalks reserved) halfway through the simmering process.

12. 12

    Step 12

    Remove and discard the basil stalks from the sauce.

13. 13

    Step 13

    Stir 0.75 tsp salt and 0.25 tsp pepper into the sauce.

14. 14

    Step 14

    Reduce the oven temperature to 180°C.

15. 15

    Step 15

    Spread a thin layer of tomato sauce in a 23 x 33 cm baking dish.

16. 16

    Step 16

    Layer the eggplant, sauce, 170 g parmesan, and basil leaves in the dish.

17. 17

    Step 17

    Top with 150 g shredded mozzarella cheese.

18. 18

    Step 18

    Bake until the cheese is melted and bubbling.

Space/arrow keys: next or previous step