Baked Eggplant with Tomatoes

Ingredients

• 3 eggplants
• Salt
• 1 Garlic clove
• 600 g diced tomatoes
• 1 tsp Dried oregano
• Pepper (freshly ground)
• 2 tbsp olive oil
• olive oil (for greasing the dish)
• 2 Spring Onions
• 1 handful basil leaves
• 125 g mozzarella

Instructions

1. 1.

   Wash the eggplants, trim the ends, slice them into about 0.5 cm thick rounds, salt lightly and let soak in water for ~30 minutes.

2. 2.

   Peel and finely chop the garlic. Mix with the diced tomatoes and oregano; season with salt and pepper to taste.

3. 3.

   Rinse the eggplant slices and pat dry. Brush a hot grill pan with oil and sear each slice on both sides until golden brown, adding more slices as needed.

4. 4.

   Preheat the oven to 180°C (fan). Grease a baking dish with olive oil.

5. 5.

   Wash, trim, and cut the spring onions into rings. Rinse the basil, shake dry, pluck leaves, and roughly chop.

6. 6.

   Layer overlapping eggplant slices in the dish, spooning tomato mixture over each layer. Continue until all eggplants are stacked, then sprinkle with spring onions and half of the basil.

7. 7.

   Drain the mozzarella well, slice it, and distribute over the top. Bake for about 25 minutes until lightly golden brown.

8. 8.

   Serve sprinkled with the remaining basil and optional potato wedges on the side.