Eggplant parmesan

Special equipment • large ovenproof freezer-proof dish.

ServeS 8

6 tbsp olive oil

8 garlic cloves, finely sliced

2 x (28oz) 800g cans diced tomatoes

2 tbsp tomato paste or purée

2 tsp dried oregano

1 tsp fresh thyme leaves

sea salt and freshly ground black pepper

3 eggplants, cut into ½in (1cm) slices

10oz (300g) Parmesan, grated

14oz (400g) mozzarella, torn into pieces

Method:

1 Heat 4 tbsp of the oil in a large heavy-based saucepan over low heat, add the garlic, and cook for 30 seconds. Add the chopped tomatoes, tomato paste, oregano, and thyme and bring gently to a boil. Season with salt and pepper, then remove from the heat.

2 Put the eggplant slices in a bowl and brush with the rest of the oil. Heat a non-stick frying pan over medium heat, then cook in batches for 3 minutes on each side until golden brown. When each piece is done, remove with a slotted spoon and set aside.

3 Pour a ½in (1cm) layer of tomato sauce in the bottom of a large freezerproof baking pan (or 2 medium-sized ones) and cover with eggplant slices. Sprinkle with a handful of Parmesan, then repeat the process until all of the ingredients are used up (you should get 3-4 layers), making sure there is a ½in (1cm) layer of tomato sauce on top. Cover with the mozzarella.

4 Let cool completely, then double-wrap with plastic wrap and freeze for up to 3 months. To serve, defrost overnight in the refrigerator, then reheat in an oven preheated to 350°F (180°C) for 25 minutes or until browned on top and piping hot in the centre. Serve with a crisp green salad.

Eggplant parmesan