Follow these steps for perfect results
eggplant
sliced
tomato puree
separated
fresh breadcrumbs
olive oil
pepper
salt
dried basil
Preheat oven to 200C.
Slice the eggplant into rounds.
Lightly grease a small casserole dish.
Layer the eggplant on the bottom and up the sides of the casserole.
Sprinkle with spices (pepper, salt, dried basil) and pour on 1/4 cup of tomato puree.
Repeat layering eggplant and tomato puree until all ingredients are used.
End with tomato sauce, adding extra if needed.
Sprinkle breadcrumbs on top and drizzle olive oil over that.
Cook in oven for approximately 30 minutes, or until the sauce is bubbly and the eggplant is soft.
To reheat, heat a bit of olive oil in a pan and pan-fry.
Expert advice for the best results
Use different types of eggplant for a more varied flavor.
Add other vegetables to the layers such as zucchini or bell peppers.
Everything you need to know before you start
10 minutes
Can be assembled ahead of time and baked later.
Serve in the casserole dish or portion onto plates. Garnish with fresh basil.
Serve with a side salad.
Serve with crusty bread.
Pairs well with tomato-based dishes.
Discover the story behind this recipe
A popular Italian-American comfort food.
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