Description

1. Take a large pan (le Creuset, for example) and heat it with the olive oil. Add the onion and fry until translucent. Add the garlic, the thyme, oregano and sage and fry not too high for a while. Add the diced tomatoes, vinegar and sugar and simmer gently for 20-25 minutes or until slightly thickened. Season with salt and pepper
2. While the tomato sauce simmers, fry the eggplant slices. This can be done in a skillet or grill pan. Brush each slice on both sides with olive oil and fry in batches. Each slice should be cooked so do not turn on too high. Place the slices on a plate and bake the eggplant slices in sections.
3. Brush the creuset pan with some oil, then spread some of your tomato mixture over the bottom. Mix ¼ of the cheese with 2 tablespoons of panko and the pine nuts. Set this aside for a moment.
4. Next, cover your sauce layer with a layer of eggplant slices, sprinkle with some salt and pepper. Spread a generous layer of cheese on top and scatter some basil on top.
5. Repeat these layers and finish with the tomato sauce. Over this, spread the panko and pine nut cheese mixture and bake in the oven at 200˚C for about 30-40 minutes or until golden brown and bubbling.
6. Serve the melanzane with focaccia, fresh basil on top and a salad.