Eggplant Parmigiana

Ingredients
3 medium eggplants
2 bottles passata
1 teaspoon minced garlic
Parmesan or romano cheese
Tasty cheese, grated
Olive oil
Salt

Method
First prepare your napoli sauce. I use a very basic one prepared by first cooking some garlic in olive oil until fragrant then add the thick passata, salt & allowing this to cook down until thick. You can add chilli, herbs, wine etc if you wish.
Slice the eggplant in 5-10mm thick slices. You can salt to draw out the water on a clean tea towel.
Grill the slices on a char grill with a spray of olive oil and pinch of salt, until char on both sides. Place aside.
Build your parmigiana in a baking dish; start with some of the sauce so nothing sticks to the bottom then layer the eggplant, sauce, tasty cheese and romano cheese… REPEAT!
Continue this layering until the tray is full/all of the eggplant has been used and finish the top with only sauce & romano/parmesan cheese.
Cover with baking paper and foil and bake at 180 degrees for at least 45 minutes. Allow to rest out of the oven for 15 minutes and serve with some crusty fresh bread.

I enjoy this the next day as a pasta sauce!