Aubergine tomato Parmesan bake Melanzane alla Parmigiana
Ingredients
- 2 garlic cloves, crushed
- 6 tbsp olive oil
- 2 x 400g cans chopped tomatoes
- 2 tbsp tomato purée
- 4 aubergines, cut into long, 5mm thick slices
- 85g parmesan (or vegetarian alternative), freshly grated
- 20g pack basil, leaves torn
- 1 egg, beaten
Instructions
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