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Forget the mess of frying! This lighter, baked version of the classic Italian dish is just as rich, cheesy, and incredibly delicious. Save this recipe—you’re going to love it!
Ingredients
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3 medium eggplants (aubergines)
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1 large onion, finely chopped
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900 ml tomato puree (passata)
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300 g mozzarella, sliced or torn
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70 g Parmigiano Reggiano, freshly grated
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Olive oil
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Salt, to taste
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Chili flakes or a pinch of fresh chili (optional)
Instructions:
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