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- 1 large eggplant (sliced into 1cm slices)
- 1 tsp. celtic sea salt
- 1 tsp. olive oil/coconut oil
- 1 small brown onion (finely chopped)
- 1–2 garlic cloves (crushed)
- 1 medium carrot (peeled)
- 1/4 cup tomato paste
- 1 400g can diced tomatoes
- 2 tsp. dried oregano
- 1/4 cup fresh basil leaves (chopped)
- 125 g parmesan cheese,
- Fresh basil leaves, to serve
Instructions
- Preheat the oven to 180C. Cut eggplants into 1cm slices, transfer to a colander and sprinkle with celtic sea salt and set aside for 20 minutes; this will help draw water out of eggplant and prevent the final product from becoming soggy. Rinse eggplant slices under cold water, pat dry.
- In a food processor, combine carrot, garlic and onion and process until very finely chopped.
- In a frypan over medium heat, add oil and above vegetables. Cook, stirring for 5 minutes or until onion has softened. Add tomato paste, tomatoes, basil and 1/4 cup cold water. Stir well. Reduce heat and allow to simmer for 5 minutes. Set aside.
- In a new fry-pan, over medium-high heat. Cook eggplant, in batches, adding extra oil to pan when necessary. Drain on paper towel.
- Arrange eggplant slices on the bottom of a medium sized baking dish. Cover with 1/2 of tomato mixture, sprinkle with half of parmesan cheese. Continue layering, finishing with cheese. Season. Bake for 15 to 20 minutes or until cheese is golden.
- Sprinkle with basil leaves and serve whilst still hot.
Notes
- I use the most beautiful parmesan cheese from Coles called ‘Delre Parmesan‘. A little more expensive than the other pre-packaged varieties that you can get in the aisle, but it’s the real deal. If I’m organised, I will opt to buy a block of Parmesan at the Farmer’s Market.
- In terms of diced tomatoes, I use ‘Blis Organic Tomatoes’, a glass jar variety to avoid BPA exposure. I pick them up from the health food store.
- We add this to a side of fish or roast chicken however, it will pair with almost anything. Serves 4 as a side dish.
- Cook Time: 40 minutes