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Melitzanes sto forno 

Μελιτζάνες στο φούρνο

Ingredients

  • 4 medium-sized eggplants.
  • Extra virgin olive oil
  • Sea salt and freshly ground black pepper
  • 2 cloves garlic peeled and left whole
  • 5 tbsp extra virgin olive oil
  • 1.5 kg ripe tomatoes
  • 1 sprig fresh oregano or basil
  • Sea salt to taste
  • Ma's chilli puree to taste
  • 1 cup Panko breadcrumbs

Instructions

  1. Trim each eggplant and cut into half inch thick slices. drizzle with olive oil and sprinkle with salt. Place in a baking dish in the oven, for about 25 minutes or until tender.
  2. Meanwhile, make the tomato sauce. Wash the tomatoes and halve or quarter. Put them in a saucepan with a splash of water and let them simmer for a few minutes. Once the tomatoes have released a little liquid, remove from the heat. Place the tomatoes in a colander and push through with a wooden pestle (as mama does) or pass the tomatoes through a mouli.
  3. Place the extra virgin olive oil and garlic in a heavy based pot. Allow the garlic to become a little fragrant, but not burnt. Add the oregano or basil and fresh tomato puree. Stir to combine and bring to a gentle simmer for 30 minutes. Add salt and a little chilli puree to taste
  4. Remove the eggplants from the oven, pour the tomato mixture over them and top with bread crumbs. Return to the oven for a further 15 minutes or until bread crumbs are golden. Serve at room temperature.