Ingredients:

- 2 large eggplants, sliced into 1 cm rounds
- 4 tablespoons olive oil (60ml)
- Salt and pepper to taste
- 1 can (400g) crushed tomatoes
- 2 cloves garlic, minced
- 1 teaspoon dried oregano (5g)
- 1 teaspoon dried basil (5g)
- 1/2 teaspoon red pepper flakes (2g), optional
- 200g mozzarella cheese, grated
- 100g Parmesan cheese, grated
- Fresh basil leaves, torn, for garnish 
 
 



Instructions:

1. Preheat your oven to 180°C.

2. Place the sliced eggplants on a baking sheet and brush both sides with olive oil. Season with salt and pepper.

3. Roast the eggplant slices in the preheated oven for about 20-25 minutes, or until they are tender and slightly golden.

4. In the meantime, prepare the tomato sauce. In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for a minute until fragrant.

5. Pour in the crushed tomatoes and add the dried oregano, dried basil, red pepper flakes (if desired), and season with salt and pepper. Simmer the sauce for about 10 minutes to allow the flavours to meld together.

6. Once the eggplant slices are done, remove them from the oven. Leave the oven on.

7. In a baking dish, spread a thin layer of tomato sauce on the bottom. Arrange a layer of eggplant slices on top, slightly overlapping each other. Spread a layer of tomato sauce over the eggplant, followed by a sprinkle of grated mozzarella and Parmesan cheese.

8. Repeat the layering process until all the eggplant slices are used, finishing with a generous layer of tomato sauce and a generous sprinkle of cheese on top.

9. Bake the eggplant Parmigiana in the oven for about 30 minutes, or until the cheese is melted and bubbly.

10. Remove from the oven and let it cool slightly. Garnish with torn basil leaves before serving.