Eggplant Parmigiana

Ingredients

• 2 tsp (10 ml) extra-virgin olive oil
• 1/3 (220 g) eggplant, in 1/2-inch (1 cm) rounds
• 2/3 cup (150 g) canned diced tomatoes
• 2 garlic cloves
• 1/2 tsp (1 g) dried oregano
• 2/3 cup (150 g) ricotta
• 6 1/2 tbsp (45 g) mozzarella, torn
• 1 1/3 tbsp (8 g) Parmesan, grated
• 1 1/2 tbsp (6 g) basil, torn
• a pinch of fine sea salt

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Method

1. Heat the oven to 400°F (200°C).
2. Brush the eggplant rounds with the oil, season with the salt and roast 15 minutes on a tray until soft and browned at the edges. Meanwhile, simmer the tomatoes, garlic and oregano in a small pan 10 minutes, until thick.
3. In a 6-inch (15 cm) dish, layer eggplant, sauce, ricotta and mozzarella three times, finish with the Parmesan, and bake 15 minutes until it blisters. Rest it five minutes and tear the basil over.