Eggplant Bake Recipe

Ingredients : Serves 4

90 ml/6 tbsp olive oil
1 onion, sliced
2 garlic cloves, crushed
400 g/14 oz/1 large can of tomatoes, chopped
15 ml/1 tbsp chopped parsley
Salt and freshly ground black pepper

4 eggplants, thinly sliced

350 g/11 oz Mozzarella cheese, shredded
15 ml/1 tbsp chopped marjoram

15 ml/1 tbsp chopped basil

150 ml/0.25 pt White Sauce
25 g/1 oz/0.25 cup Parmesan cheese, freshly grated

Method :

Heat 45 ml/3 tbsp of the oil and fry (saute) the onion and garlic until soft but not brown. Add the tomatoes and parsley, season with salt and pepper and leave to simmer for about 15 minutes until thickened slightly. Meanwhile, bring a large pan of salted water to the boil, add the eggplants and boil for 2 minutes, then drain well and pat dry on kitchen paper (paper towels). Spoon half the tomato sauce into the bottom of a shallow ovenproof dish. Cover with half the eggplants and top with half the Mozzarella. Sprinkle with the marjoram and basil and season with salt and pepper. Repeat the layers, then pour the White Sauce over and sprinkle with the Parmesan. Cook in a preheated oven at 200°C/400°F/gas mark 6 for about 30 minutes until heated through and golden on top.