Nonna's Classic Aubergine Parmigiana by Sepps

Ingredients

• 3 large eggplants, sliced into rounds
• 2 tbsp salt (for soaking)
• 2 tbsp olive oil (for frying)
• 2 shallots, finely diced
• 3 cloves garlic, minced
• 800g (28 oz) canned crushed tomatoes
• 200g (7 oz) plant-based cheddar, shredded
• 1 tsp dried oregano
• 1/2 tsp black pepper

Instructions

1. Peel the eggplants, leaving strips of skin on for texture, then slice into 1/2-inch rounds.
2. Place eggplant slices in a colander, sprinkle with salt, and let sit for 20 minutes to draw out excess moisture.
3. Rinse the slices and pat them completely dry with paper towels.
4. Heat olive oil in a large pan over medium-high heat and fry eggplant slices for 3-4 minutes per side until golden brown.
5. Sauté shallots and garlic in a separate saucepan over medium heat until translucent, then add crushed tomatoes and seasonings.
6. Simmer the tomato sauce for 15 minutes until slightly thickened.
7. Assemble the dish in a baking tray by layering the tomato sauce, fried eggplant, and shredded plant-based cheddar until all ingredients are used.
8. Bake at 200°C (400°F) for 20-25 minutes until the cheese is melted and the top is bubbling.