Eggplant Parmigiana

Vegetarian but as Satisfying as any Meat Dish.

Serves 6.

Ingredients:
3 tablespoons olive oil
1 diced onion
2 cloves garlic
1 400g tin crushed tomatoes
3 tablespoons tomato paste
1 good size eggplant
some bocconcini or fresh mozzarella or plain greek yoghurt. About 200g.
150g grated tasty cheddar cheese.
1 cup basil leaves or 12 small teaspoons of pesto.
1/2 cup grated parmesan.
Make the sauce:
Heat the oil, add the onion, cook gently until soft.
Add the garlic, cook for 1 minute.
Add the tomatoes and the paste and simmer for 15 minutes or until thick-maybe 25 minutes.
Season with salt and ground black pepper.

Heat oven to 200C/ 400F.

Slice the eggplant thinly and shallow fry in oil in batches for 3-4 minutes, until golden
Place 1/3rd of the slices into a 20cm oven dish.
Top with half the  bocconcini/mozzarella and cheddar or add 1/2 the cheese and top with a spoonful of Greek yoghurt on each slice.
Repeat the layers.
Finish with an eggplant layer.
Pour over the tomato sauce
Scatter with basil leaves or the small dollops of pesto.
Top with parmesan, add more to cover basil or pesto.
Bake 30-35 minutes. Let it rest before cutting into squares.

Serve with broccoli or a green salad, add crusty bread for a full meal.
A personal favourite!