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 4 large eggplants cut width-wise into 1/4" slices
2 1/4 lbs. of tomatoes, roughly chopped
2 cloves of garlic, crushed
4 tablespoons olive oil
2 tablespoons tomato puree
1 cup of grated parmesan cheese
3/4 oz basil, wash and tear up the leaves
salt
freshly ground black pepper
1 large egg, beaten
Put a plate under a colander to catch the juices, and layer the eggplant slices in the colander, sprinkling a little salt between each layer. Set aside for 30 minutes, then rinse eggplant and pat dry with a paper towel.
Meanwhile, in a shallow pan, add 1 tablespoon of olive oil, and cook the garlic and tomatoes together on a med./high heat for about 3 minutes. Reduce heat, cover the mixture and cook for a further 8 minutes, stirring frequently. Force the tomato mixture through a sieve, discarding the skin and seeds.
Lightly oil a griddle or frying pan, and in batches,
cook eggplant slices over high heat until browned and
cooked through. Don’t be tempted to add more oil
while cooking, as eggplant absorbs any amount of oil
instantly. Lay the cooked slices in a rectangular
terracotta dish and spoon over with a little of the
tomato puree. Sprinkle with parmesan cheese and torn
basil leaves, and season with salt and pepper. Repeat
the layering process, and finally pour beaten egg over
the top, and add a generous sprinkling of parmesan,
Cover with foil, and bake in the Beehive oven for
about 15 minutes, then uncover for final 5-8 minutes
until topping is golden.
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