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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cook diced red onion in olive oil for 5–8 minutes until softened.
Add garlic and fry for a few minutes until fragrant.
Add tomato paste and fry for a few minutes until it darkens slightly.
Add canned tomatoes, salt, pepper, and chopped basil. Simmer for 35 minutes until thickened. Season to taste.
Peel and slice aubergines around 0.5cm thick.
Salt both sides and rest for 10 minutes until water appears on the surface, then pat dry.
Pan-fry or roast with olive oil until browned.
Layer in a dish: tomato sauce, aubergine, Parmesan, and basil. Repeat layers.
Finish with mozzarella and Parmesan on top.
Toss bread cubes with olive oil, garlic granules, oregano, and salt.
Bake until crisp, then blitz in a food processor for a crunchy topping.
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For a less oily dish, roast the aubergines instead of pan-frying.
Use fresh basil for a more aromatic flavor.
Can I use a different cheese?
Yes, you can substitute mozzarella with provolone or fontina for a different flavor.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I make this dish ahead of time?
Yes, you can prepare the layers and refrigerate. Bake just before serving.
What can I serve with this dish?
Serve with a side salad or crusty bread.
Is it necessary to salt the aubergines?
Salting helps to remove excess moisture and bitterness from the aubergines.
