Aubergine (Eggplant) Parmigiana

• olive oil
• 2 garlic cloves , thinly sliced
• 2 x 400g tins chopped tomatoes
• 1 cinnamon stick
• 1 small bunch basil , shredded
• 3 medium aubergines
• 2 balls mozzarella , sliced
• a handful grated Parmesan (or vegetarian alternative)

1. Heat the oven to 180C/fan 160C/gas 4.
2. Heat 2 tbsp oil in a pan, add the garlic and gently sizzle for 2 minutes.
3. Add the tomatoes and cinnamon and simmer for 15 minutes until thickened.
4. Stir in the basil and season.
5. Slice the aubergines lengthways about 1/2cm thick.
6. Brush both sides with oil, season and griddle (chargrill), turning a few times until completely tender (you could also do this in a non-stick frying pan). It's important to get the aubergine as tender as possible, so give it time.
7. Remove the cinnamon stick and put a few spoonfuls of the sauce in the bottom of an ovenproof dish.
8. Cover with the aubergine and mozzarella then repeat, ending with a thin layer of sauce (you'll have roughly 3-4 layers).
9. Sprinkle with Parmesan and bake for 30-40 minutes until bubbling and golden.

olive oil, garlic, tins, cinnamon, basil, aubergines, mozzarella, parmesan

Taken from www.epicurious.com/recipes/member/views/aubergine-eggplant-parmigiana-50103565 (may not work)