The eggplant takes the place of pasta sheets in this lovely, gluten-free recipe. As this is such a simple dish, it is crucial to use plenty of fresh herbs. Fresh goat's curd is an excellent substitute for sour cream.
100ml olive oil
1 medium brown onion, sliced
3 garlic cloves, sliced
salt and pepper
810g tin whole peeled tomatoes
1 cup fresh basil leaves, roughly chopped
¼ cup fresh oregano leaves
2 medium eggplants, thinly sliced
300g sour cream
150g parmesan cheese, grated
Preheat oven to 180C.
Preheat a grill or barbecue to hot.
Place olive oil, onion and garlic in a saucepan. Season and cook until soft, about 10 minutes.
Add tomatoes and simmer, stirring to prevent catching, until sauce is thick. Stir through herbs and remove from heat.
While sauce reduces, grill eggplant on both sides until cooked through.
In a 25cm by 20cm baking dish, layer tomato sauce, eggplant, spoonfuls of sour cream and cheese. Repeat.
Bake for 30 minutes or until golden and bubbling. Serve with a green salad.