Baked Eggplant

I absolutely love this recipe. It’s great as a main course and also really good as a side vegetable dish.

Looks something like this…

Ingredients

Tomato Sauce

  • 50g unsalted butter
  • 2 tablespoons virgin olive oil
  • 1 large Spanish onion, sliced
  • 3 cloves garlic finely chopped
  • 4-5 fresh sage leaves
  • 2 fresh bay leaves
  • 20 anchovy fillets
  • 250g tomato concentrate
  • 800g canned tomatoes
  • handful fresh basil leaves roughly chopped

Eggplants

  • 5-6 small eggplants
  • 600ml peanut oil for frying
  • 3 large mozzarella balls broken into small pieces
  • salt and pepper
  • 100g freshly grated parmiggiano
  • 70g unsalted butter

Method

Tomato sauce

  1. Heat butter and oil in medium-size saucepan.
  2. Add onion and garlic. Fry gently until soft and translucent.
  3. Add sage, bay leaves, anchovies and tomato concentrate and cook around 10 mins, until mixture turns a rich dark red.
  4. Add tomatoes and cook for 10 mins over a low heat, stirring from time to time.
  5. Remove from heat. Stir in basil.
  6. Preheat oven to 200c.

Eggplants

  • Cut eggplants lengthwise into 5mm slices and pat dry on kitchen paper.
  • Heat oil in large frying pan. When hot, fry eggplant in batches until golden, turning so they colour evenly.
  • Remove from pan and drain on kitchen paper.
  • Butter a 25-35cm ovenproof dish.
  • Arrange a layer of eggplant slices over base.
  • Spread 4-5 tablespoons tomato sauce over the eggplant and top with pieces of mozzarella.
  • Add a little salt and pepper then sprinkle 1-2 tablespoons of grated parmiggiano.
  • Continue layering ingredients, finishing with a layer of tomato sauce.
  • Dot surface evenly with pieces of butter then bake for 20 mins until golden.
  • Serve with more parmiggiano.