Ingredients
2 Eggplants
Napoli Sauce* (1 tin only)
Provolone Dolce
Parmesan
Garlic
EV Olive Oil
Fresh Basil
Method
Preheat your oven to 220°c.
Slice your eggplants into rounds, about half a cm wide.
In a hot pan, drizzle some oil and place in your eggplant slices and sprinkle them with salt. They don't need to fully cook through, but we want to give them a nice colour and cook them about 80% of the way.
You want the pan to be hot so the eggplant doesn't just sit there absorbing all the oil. I like to add a lightly smashed clove of garlic that still has it's skin on into the pan, this will just slightly flavour the eggplants.
Once they've browned on both sides place them onto to some paper toweling to draw out any extra oil.
To assemble - begin with some sauce on the bottom, then a layer of eggplants, a light sprinkle of provolone, Parmesan and basil and repeat till you're done.
The tray can go into the oven uncovered for around 15 - 20 minutes, you want it to be bubbling, this means the cheese is melted, the eggplants are done and you're ready to eat.
Serve with a side of pasta or some crunchy fresh bread.
Enjoy x
My Tip: if you don't want to bake them, you can fully cook the eggplants, assemble and eat them just like that.
If you want a lighter option, you can slice them, sprinkle them with a bit of salt and let them sit for a few minutes. Then give them a squeeze so they go from spongy to wet looking. Put them in a bowl with a good drizzle of oil, some smashed garlic and basil. Mix till they're all coated and put them on an oven tray/rack and then put them under the griller (or in the hottest you oven will go) and cook till they've browned on each side. Then continue with layering the toppings.
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