The best Eggplant Parmigiana recipe | Tastelist.com

Ingredients

• 18 kg large eggplants (aubergines) Note
• 0.25 Cup olive oil (for brushing)
• 1.67 cups parmesan(finely grated)
• 2 cups basil leaves (loosely packed)
• 1.5 cups mozzarella
• 2 tablespoon Extra Virgin Olive Oil
• 1 onion(finely diced)
• 5 cloves garlic(finely minced)
• 3 oz ml tomato passata Note oz g/ canned tomatoes
• 0.5 teaspoon crushed or finely chopped Note white sugar
• 1.5 tablespoon fresh oregano
• 0.5 teaspoon finely chopped or dried oregano
• 1 Cup water
• 0.75 teaspoon salt
• 0.25 teaspoon ground black pepper