Melanzane alla Parmigiana

Pat the eggplant strips dry with paper towels.

Mince the garlic cloves, slice the mozzarella, grate the Parmesan, and tear the basil leaves.

Preheat the oven to 200°C.

Arrange the eggplant strips on two baking sheets and brush both sides with 2 tbsp of olive oil, seasoning with salt and pepper.

Roast the eggplant in the preheated oven for 20 minutes until softened and lightly golden, turning halfway through.

Meanwhile, heat the remaining 1 tbsp of olive oil in a large saucepan over medium heat until shimmering.

Add the minced garlic and sauté for 1 minute until fragrant.

Pour in the crushed tomatoes and oregano, stirring well to combine.

Simmer the sauce for 8 minutes over medium heat, stirring occasionally, until slightly thickened. Season with salt and pepper to taste.

In a small bowl, whisk together the ricotta, egg, half the Parmesan, salt, and pepper until smooth.

Spread a thin layer of tomato sauce on the bottom of a 9x13 inch baking dish, then arrange a single layer of roasted eggplant strips over the sauce.

Dollop half of the ricotta mixture over the eggplant and spread gently, then sprinkle half the remaining Parmesan over the ricotta layer.

Repeat with another layer of sauce, eggplant, remaining ricotta mixture, and the rest of the Parmesan.

Top with a final layer of sauce and arrange the mozzarella slices evenly across the top.

Bake at 200°C for 20-25 minutes until the cheese is melted and the top is golden brown and bubbling at the edges.

Remove from the oven and let rest for 5 minutes before serving, garnishing with fresh basil.