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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

RECIPE TIPS
TIP

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.

Recipe from Good Food magazine, April 2009

Goes well with

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