Eggplant with Parmesan and Mozzarella Recipe

Ingredients : Serves 4

1-2 garlic cloves, crushed 30 ml/2 tbsp olive oil Salt and freshly ground black pepper 2 medium eggplants (aubergines), peeled and thickly sliced 30 ml/2 tbsp torn basil leaves 25 g/1 oz/0.25 cup Parmesan cheese, freshly grated 2 tomatoes, skinned and thinly sliced 100 g/4 oz Mozzarella cheese, thinly sliced

Method : Blend the garlic into the oil and season with salt and pepper. Brush over the eggplant slices on both sides, then arrange them in a single layer on baking (cookie) sheets and cook in a preheated oven at 220°C/425°F/gas mark 7 for about 10 minutes until the bases are lightly browned. Turn them over and cook for a further 10 minutes until golden. Arrange half the eggplant slices in a 23 cm/9 in baking dish, sprinkle with half the basil and a third of the Parmesan. Top with the tomatoes, the remaining basil, half the Mozzarella and half the remaining Parmesan. Cover with the remaining eggplant slices and top with the remaining Mozzarella and Parmesan. Reduce the oven temperature to 180°C/350°F/gas mark 4, cover with foil and bake for 30 minutes, then remove the foil and bake for a further 10 minutes until golden.