Preheat the oven to 220°C conventional (200°C fan-forced).
Cut the ends off the eggplants, then stand them up on the wider flat ends so that they’re steady. Use your knife and cut vertically down each eggplant to create long, even slices.
3 eggplants
Generously brush olive oil over two baking trays and lay the eggplant slices in one layer on the trays. Brush the eggplant slices with olive oil and season well. Roast for about 20–25 Minuten, until golden and soft. You can rotate the trays after 15 Minuten to make sure that the edges don’t burn. Remove and set aside.
extra virgin olive oil, 3 eggplants
Meanwhile, make the tomato sugo. Place a large frying pan over medium heat. Add some olive oil and let it heat. Sauté the onion and garlic for 3 Minuten until softened and just starting to colour on the edges. Stir through the tomato paste, then add the passata, canned tomatoes, water, caster sugar and balsamic vinegar. Turn the heat down and simmer gently for 30 Minuten.
extra virgin olive oil, 1 brown onion, 2 cloves garlic, 1/4 cup tomato paste, 700 ml passata sauce, 400 g canned crushed tomatoes, 1/2 cup water, 1 tablespoon caster sugar, 1 tablespoon balsamic vinegar
Using a 20 cm square roasting dish, spread some of the tomato sugo over the bottom of the dish. Arrange some of the eggplant slices in one layer over the sugo, then spread more sugo over the eggplant and sprinkle over some grated parmesan. Repeat these layers until everything is used up (there should be three layers of eggplant). I also like to put a layer of baby spinach near the top, covered with parmesan and grated mozzarella.
