The best Eggplant Parmigiana recipe | Tastelist.com

Ingredients

• 18 kg large eggplants (aubergines) Note
• 1/4 Cup olive oil (for brushing)
• 1 2/3 cups parmesan(finely grated)
• 2 cups basil leaves (loosely packed)
• 1 1/2 cups mozzarella
• 2 tablespoons Extra Virgin Olive Oil
• 1 onion(finely diced)
• 5 cloves garlic(finely minced)
• 3 oz ml tomato passata Note oz g/ canned tomatoes
• 1/2 teaspoon crushed or finely chopped Note white sugar
• 1 1/2 tablespoons fresh oregano
• 1/2 teaspoon finely chopped or dried oregano
• 1 Cup water
• 3/4 teaspoon salt
• 1/4 teaspoon ground black pepper