Step by step
Method
7 steps- 01
Slice aubergines lengthways into 8 mm sheets. Salt both sides, stand in a colander for 30 minutes, then rinse briefly and pat very dry.
- 02
Heat oven to 220°C. Brush slices with 3 tablespoons olive oil and roast on lined trays for 22–25 minutes, turning once, until browned and flexible.
- 03
Meanwhile, soften onion in remaining oil for 8 minutes. Add garlic and chilli for 1 minute, then tomatoes, oregano and basil stems.
- 04
Simmer sauce uncovered for 25 minutes until thick enough to leave a trail when stirred. Remove basil stems and season.
- 05
Lower oven to 190°C. Spread a thin layer of sauce in a 23 x 33 cm baking dish, then add aubergine, sauce, mozzarella, parmesan and basil leaves.
- 06
Repeat to make three aubergine layers, finishing with sauce, both cheeses and breadcrumbs.
- 07
Bake for 35–40 minutes until bubbling and deeply golden. Rest for at least 20 minutes before cutting so the layers settle.
Cook's notes
Make it excellent
- Low-moisture mozzarella prevents a watery bake; drain fresh mozzarella overnight if using it.
- The tomato sauce must be thick before assembly because aubergine releases some moisture.
- Resting is essential for neat, substantial slices.
Serve it with
A lemony rocket salad, warm ciabatta and roasted peppers.
Store & reheat
Refrigerate for up to 4 days or freeze individual portions for 2 months. Reheat covered at 180°C until hot.
Helpful cooking questions and genuine results are welcome.