Aubergine, Tomato & Parmesan Bake (Melanzane Alla Parmigiana

GoodFood Magazine, 04/2009 edition, is where I found this recipe. I imagine everyone has at least one version of this meal - so I'm just adding mine One of the biggest advantages is that it tastes better the second day!. Of course I like mine the best!:) Can be frozen without topping, vegetarian & "posh" comfort food! Marvelous, just wonderful.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 2  garlic cloves
• 6  tablespoons olive oil
•  crushed red pepper flakes, to taste (optional)
• 1  lb chopped tomato (you'll find 7/8 oz cans, use 2)
• 2  tablespoons tomato puree
• 4  aubergines, cut into long, thick slices (eggplants)
• 3  ounces parmesan cheese, freshly grated (can use Mozarella or use half & half of each)
• 2⁄3 ounce  packed basil, leaves torn or 2⁄3 ounce  fresh flat leaf parsley
• 1  egg, beaten

Directions

1. Heat oven to 360ºF.
2. In a shallow pan, mix together the garlic, crushed red pepper flakes, and 4 tbsp of the olive oil.
3. Cook over a high heat for 3 mins, pour in the tomatoes, then simmer for 8 mins, stirring every now and then; stir in the tomato purée.
4. Meanwhile, heat a griddle pan until very hot.
5. Brush a few of the aubergines with a little oil, then add to the pan.
6. Cook over a high heat until well browned and cooked through, about 5-7 minutes.
7. Turn them halfway through cooking.
8. Lift onto kitchen paper and do the next batch (Once you have added the correct amount of oil - if the pan looks dry, don't add more oil - the aubergines will release their juices and oils.).
9. When all the aubergines are cooked, lay a few of them in the bottom of an ovenproof dish, then spoon over some sauce.
10. Sprinkle with Parmesan and basil leaves.
11. Add seasoning, then repeat this process with the remaining ingredients.
12. Finally, pour the egg over the top, sprinkle over a little more Parmesan, then bake for 20 mins or until the topping is golden.