For 6 people
For 6 people
Preheat the oven to 200°C. Slice eggplants, brush with oil and roast 20–25 minutes, turning once.
Simmer tomato sauce with garlic and basil 10 minutes; season.
Layer eggplant, tomato sauce, mozzarella and Parmesan in a baking dish.
Bake 35–40 minutes until bubbling and golden; rest 10 minutes before serving.
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