By Devi Poojari
September 27, 2023
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Whether it is date night or wanting to impress an eggplant-hater, this parmigiana bake presents eggplant in the most delicious way – under a blanket of tomato sauce and cheese.
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1 large eggplant, sliced 3 tomatoes, grated 6 cloves garlic, minced 4-5 basil leaves, on the stem 1 teaspoon dried oregano 1 teaspoon red chilli flakes 1 cup mozzarella cheese, shredded 2 tablespoons olive oil Salt and pepper, to taste
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Heat the olive oil in a pan and allow the red chilli flakes and garlic to bloom.
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Once aromatic, add the grated tomatoes and season with salt and pepper.
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Cook the mixture until the olive oil begins to separate on the sides, but the sauce is still fairly runny.
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Add the dried oregano and mix well, before turning off the stove.
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Grease a baking dish with some olive oil and spoon some of the sauce at the bottom.
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Place the slices of eggplant in a single layer and top up with more sauce.
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Sprinkle some of the shredded mozzarella cheese and season with salt and pepper.
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Repeat the process until you have enough layers to fill up the baking dish.
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Bake in a preheated oven at 200 degrees Celsius for 8-10 minutes, until the top is bubbly. Serve hot.
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