Baked Eggplant Parm
9,6 / 10
Preheat the oven to 200°C | 400F | gas 6.
Pour the oil and oregano onto a baking sheet and then press the aubergine slices into the oil and herbs on both sides. Bake for 15 minutes or until tender and golden. Drain on kitchen paper.
Meanwhile heat a little oil in a pan and gently fry the onion and garlic until completely soft.
Add the cinnamon stick and basil stalks, add the tomatoes and simmer for 20 minutes, season.
Spoon a little sauce into the bottom of a gratin dish then layer aubergines, sauce and mozzarella to the top of the dish, seasoning as you go, finishing with a layer of sauce.
Sprinkle over the Parmesan and bake for 15-20 minutes until golden and bubbling.