2 large eggplants
2 tbsp extra virgin olive oil
700g tomato passata
2 cups full fat ricotta
1 ½ cups parmesan cheese, grated
2 tbsp basil, chopped
1 tbsp dried oregano
Salt and pepper
Preheat oven to 185°C.
Cut ends off eggplants and cut lengthways to make 10 long slices. Brush each slice with olive oil and season with salt and pepper.
Heat a griddle pan over high heat and add the eggplant slices. Cook for about five minutes on each side until softened and chargrilled.
In a large bowl combine ricotta, 1 cup of parmesan and basil. Season with salt and pepper.
Spread 2 cups of passata into the bottom of a baking dish. Layer 5 of the eggplant slices on top, then spread over half of the ricotta mixture.
Repeat and then pour remaining sauce on top and sprinkle over remaining parmesan and the oregano.
Bake for 30 minutes.