Eggplant Parmigiana

Name: Eggplant Parmigiana
Ingredients: 1.8kg / 2.6lb (5) large eggplants (aubergines) (, sliced lengthways 8mm / 1/3" thick (skin on, Note 1)); 1/4 cup olive oil ((for brushing)); 1 2/3 cups parmesan (, finely grated); 2 cups basil leaves ((loosely packed), stalks reserved); 1 1/2 cups mozzarella (, shredded (for topping) (Note 2)); 2 tbsp extra virgin olive oil; 1 onion (, finely diced); 5 garlic cloves (, finely minced); 600ml / 20oz tomato passata ((Note 3)); 400g/ 14oz canned tomatoes (, crushed or finely chopped (Note 4)); 1 1/2 tsp white sugar; 1 1/2 tbsp fresh oregano (, finely chopped (or 1/2 tsp dried oregano, or 1 sprig fresh basil)); 1 cup water; 3/4 tsp salt; 1/4 tsp black pepper

"Eggplant Parmigiana (Parmigiana di Melanzane in Italian) has layers of eggplant, tomato sauce, basil and cheese, baked until bubbly...."

INGREDIENTS

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1.8kg / 2.6lb (5) large eggplants (aubergines) (, sliced lengthways 8mm / 1/3" thick (skin on, Note 1))

•

1/4 cup olive oil ((for brushing))

•

1 2/3 cups parmesan (, finely grated)

•

2 cups basil leaves ((loosely packed), stalks reserved)

•

1 1/2 cups mozzarella (, shredded (for topping) (Note 2))

•

2 tbsp extra virgin olive oil

•

1 onion (, finely diced)

•

5 garlic cloves (, finely minced)

•

600ml / 20oz tomato passata ((Note 3))

•

400g/ 14oz canned tomatoes (, crushed or finely chopped (Note 4))

•

1 1/2 tsp white sugar

•

1 1/2 tbsp fresh oregano (, finely chopped (or 1/2 tsp dried oregano, or 1 sprig fresh basil))

•

1 cup water

•

3/4 tsp salt

•

1/4 tsp black pepper

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