- 2 garlic clove, crushed
- 6 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 x 400g cans chopped tomatoes
- 2 tbsp tomato purée
- 4 aubergine, cut into long, 5mm thick slices
Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…
- 85g Parmesan (or vegetarian alternative), freshly grated
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 20g pack basil, leaves torn
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- 1 egg, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
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Heat oven to 200C/fan 180C/gas 6. In a shallow pan, mix together the garlic and 4 tbsp of the olive oil. Cook over a high heat for 3 mins, tip in the tomatoes, then simmer for 8 mins, stirring every now and then. Stir in the tomato purée.
Meanwhile, heat a griddle pan until very hot. Brush a few of the aubergines with a little oil, then add to the pan. Cook over a high heat until well browned and cooked through, about 5-7 mins. Turn them halfway through cooking. Lift onto kitchen paper and do the next batch.
When all the aubergines are cooked, lay a few of them in the bottom of an ovenproof dish, then spoon over some sauce. Sprinkle with Parmesan and basil leaves. Add seasoning, then repeat this process with the remaining ingredients. Finally, pour the egg over the top, sprinkle over a little more Parmesan, then bake for 20 mins or until the topping is golden.
When griddling or frying aubergine slices, you’ll find that they will absorb any amount of oil instantly. Don’t be tempted to add more! As they cook, aubergines release their juices along with some of the absorbed oil.