Eggplant Parmigiana

• Olive oil
• 3 Graffiti eggplant, thinly sliced lengthways
• 1 onions, finely diced
• 1 clove garlic, chopped
• 1 can peel tomatoes
• 3 cups of tomato passata sauce
• ½ cup fresh basil leaves, torn
• 1 cup Pecorino cheese, grated, plus ⅓ cup for topping
• 200g Bocconcini cheese, torn in to small pieces
• 1 ½ cups fresh breadcrumbs

1. Preheat grill. Brush eggplant slices with olive oil and grill for 2-3 minutes each side until soft and lightly browned. Set aside.
2. In an oiled fry pan sauté onions and garlic. Add the tomatoes and passata sauce and season with salt and pepper to taste. Add some of the basil leaves and cook until thick.
3. Preheat over to 200°. Cover the bottom of a large baking dish with a thin layer of the tomato sauce, top with a layer of the grilled eggplant, pieces of Bocconcini, a sprinkle of the pecorino and a few basil leaves and repeat until all the ingredients are used and you have 2-3 layers.
4. Top with breadcrumbs and remaining Pecorino and bake uncovered for 20-25 minutes until browned. Allow to stand for 5 minutes before serving.