Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Fry the garlic in a small amount of olive oil in a saucepan until golden. Add the tomatoes and chop in the pan using a pair of scissors.
Bring to the boil, reduce to a simmer and cook for 30-40 minutes, stirring occasionally until glossy.
In the meantime, cut the aubergines into slices about 1 cm thick. Sprinkle with a little salt then shallow-fry them in olive oil in a frying pan, turning once, until they’re golden on each side. You will need to do this in batches and it will take some time.
Keep adding more oil to the pan as you go – if the aubergine dry-fries it will burn. The aubergine will hoover up a terrifying quantity of oil, so rest the slices between sheets of paper kitchen roll to soak some of it out.
When the sauce is cooked, squash the lumps out with the back of a spoon (there’s no need to purée it).
Put a layer of aubergines, one of sauce and a scattering of parmesan in a 22cm square deep ovenproof dish. Repeat until the ingredients are used up (probably three layers), making sure you finish with sauce. Scatter with torn up mozzarella and any remaining parmesan. Cook for 25 mins at 180C/fan 160C/gas 4. Scatter with breadcrumbs, turn up oven to 200C/fan 180C/gas 6 and cook 15 minutes more or until golden and bubbling. Scatter with basil leaves before serving.