Warm, baked eggplant layered with tomato and cheese.
2 eggplants, sliced
2 tomatoes, sliced
1/4 cup plain flour
Salt
Cooking oil
1 cup grated firm mozzarella
1/4 cup grated Parmesan
1 ball of fresh mozzarella, sliced
For sauce:
500 ml tomato Passata
1 brown onion
2 garlic cloves
pinch of chilli flakes
2 teaspoons red vinegar
1 tablespoon sugar
1 teaspoon dried oregano
1 tablespoon olive oil
salt
black pepper
To serve:
fresh basil
Preheat the oven up to 350F.
For tomato sauce, preheat a pan over medium heat. Add a splash of olive oil, onion, garlic and chilli flakes. Cook stirring occasionally until vegetables are soft. Add the tomato passata. Cook on low heat for 10 minutes, adding enough water to keep it the consistency of a pasta sauce. Season sauce with red vinegar, sugar, salt and black pepper. Add dried oregano. Mix well and set aside.
Rinse the eggplant slices under cold water and pat them dry with a paper towel. Lightly dust them with flour, shaking off any excess then fry them in cooking oil each side until golden brown colour
Spoon 1⁄3 of sauce over base of casserole dish. Top with half of the eggplants and tomato slices and cheese. Repeat with 1⁄3 sauce and remaining eggplant and tomato slices. Finish with remaining sauce and cheese.
Bake 25 to 30 minutes, until golden and bubbling. Serve with basil leaves.