- Course: Main Course
- Skill Level: Moderate
- 2 Tbsp vegetable oil
- 2 Garlic cloves, peeled and crushed
- 2 x 400g Cans Al Wadi Al Akhdar chopped tomatoes
- 10 Basil leaves, chopped
- 1 Tsp dried oregano
- ½ Tsp cinnamon
- Sea Salt & Pepper, to taste
- 3 Large eggplants, stalks removed and sliced lengthways about 1cm thick.
- 2 Packs Al Wadi Al Akhdar Mozzarella slices
- ¼ Cup Parmesan, grated
Pre-heat oven to 190°C/375°F/gas 5. Heat 2 tbsp oil in a pan, add the garlic and gently sizzle for 2 minutes. Add the tomatoes and simmer for 10-15 minutes until thickened. Stir in the basil, oregano, cinnamon sea salt and pepper.
Layer the eggplants on a baking sheet and grill in the oven until soft. Alternatively you can barbecue the eggplants on both sides until charred (you could also do this in a griddle pan).
In the bottom of an ovenproof dish, spoon some of the tomato sauce and sprinkle with oregano. Place a single layer of eggplant and mozzarella. Repeat these layers, ending with a thin layer of sauce (you'll have roughly 3-4 layers). Sprinkle with Parmesan.
Place the dish in the oven and bake for half an hour or until bubbling and golden.
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