2 -3 large eggplants
Olive oil
1 bottle passata
500 g shredded mozzarella
Dried breadcrumbs
Preheat oven to 180 C.
Slice eggplants 1 cm thick. Heat a heavy pan, add 1 - 2 Tablespoons olive oil and begin lightly frying eggplant slices on both sides and remove and drain as you go.
Take a cassarole dish and spread some passata on base. Sprinkle some crumbs and layer eggplant slices, sauce and cheese until the last layer is sauce with mozzerella on top. Sprinkle liberally with crumbs and bake in centre of oven for at least 30 mins. It is cooked with a skewer or knife can be inserted using no pressure. Allow to cool a little before cutting and serving.Experiment with quantity of sauce you like, it may be too wet or not wet enough.
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