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Aubergine, tomato & Parmesan bake (Melanzane alla Parmigiana)


Aubergine, tomato & Parmesan bake (Melanzane alla Parmigiana) Recipe

Ingredients:
  • 2 garlic cloves , crushed
  • 6 tbsp olive oil
  • 2 x 400g cans chopped tomatoes
  • 2 tbsp tomato pure
  • 4 aubergines , cut into long, 5mm thick slices
  • 85g Parmesan (or vegetarian alternative), freshly grated
  • 20g pack basil , leaves torn
  • 1 egg , beaten
Directions:
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