A good Parmigiana should be made with a great roasted tomato sauce and lots of cheese! This one is a favourite!

Serves 6
3 medium aubergines, sliced lengthwise about 1 cm thick
Olive oil
400 ml tomato sauce
4 eggs
80 g parmesan cheese, grated
200 g mozzarella, thinly sliced
Fresh basil
Salt and pepper
Tomato Sauce:
1 red pepper, cut into pieces
4 (0.5 kilo) large tomatoes, cut into pieces
1 red onion, cut into 6-8 pieces
1 cloves of garlic, crushed
2 tbsp balsamic vinegar
5 basil leaves, shredded
Olive oil
Salt and pepper

Spinach leaves
 

1. Oven at 200 C
2. Place all vegetables for the tomato sauce on an oven tray, sprinkle the garlic, vinegar and oil on top. Roast 30 minutes. When done (soft and slightly charred), let cool, place in blender and mix until semi-smooth.
3. Sauté the aubergine slices in oil over high heat. Place on paper towels to absorb some of the oil.
4. Cover the bottom of a casserole dish with ½ of the tomatoe sauce
5. Whisk one egg and pour on top
6. Place a layer of aubergines and sprinkle some salt on top
7. Pour remaining sauce on the aubergines
8. Spread ½ of the parmesan cheese on the sauce and all of the mozzarella
9. Put some of the basil on the mozzarella
10. Layer the remaining aubergines on top
11. Spread the remaining parmesan on the aubergines
12. Whisk 3 eggs and pour on top
13. Place some basil leaves on the dish and place in the oven. Bake 20 minutes.
14. Serve on a bed of spinach leaves, with some ham or with some gluten free bread.