Aubergine Parmigiana – Food & Home Magazine

Ingredients

• 80 ml (⅓ cup) olive oil
• 1 kg tomatoes, coarsely chopped
• 2 garlic cloves, crushed
• 4 large aubergines, sliced into 1 cm slices
• 500 ml (2 cups) mozzarella, grated
• 250 ml (1 cup) Parmesan, grated, plus extra to sprinkle
• A handful of fresh basil, torn
• Salt and freshly ground black pepper, to taste
• 1 large egg, beaten