3 Large Aubergines (Eggplant)
1 Clove Regular Garlic
2 Tins Plum Tomatoes
1 Pinch Sugar
1 Handful Fresh Basil
100g Grated Parmesan Cheese
Handful of Dried Breadcrumbs (optional)
Begin by preparing the aubergines. Remove the stalk and slice lengthways into 1cm slices. Brush with a little olive oil.
Make the sauce by finely slicing an onion and softening it in a pan with a little olive oil and a crushed clove of garlic. Once the onion and garlic begin to give off their aroma, add the tinned tomatoes, break them up gently, add a pinch of sugar (to balance the tartness of the tomatoes) and simmer the sauce for 15 minutes.
Whilst the sauce is cooking, place the aubergine slices in a hot pan and cook them until soft and slightly charred. You may have to do these in batches. Once all of the aubergine is cooked, set aside.
Finish the sauce off with some torn fresh basil and a generous seasoning of salt and pepper. Use a hand blender to make the sauce smooth and creamy.
Take an ovenproof dish and begin to assemble. Start with a layer of the tomato sauce, a sprinkling of grated parmesan and then a single layer of aubergine (like a lasagna). Repeat the layers as before until all ingredients are used up - finishing off with a layer of sauce and a sprinkling of parmesan. At this stage you can tear the mozzarella and place on top of the parmigiana. Alternatively, you can just finish with some dried breadcrumbs (or just sprinkle them over the mozzarella).
Bake in a preheated oven at 190 degrees for around 30 - 40 minutes. Best served warm.