Baked Eggplant with Italian Cheeses and a Pesto Crust

Ingredients

• 5 medium eggplants, cut into 1 cm slices
• Olive oil for frying and basting the eggplant
• 4 charlottes or 2 medium onions finely chopped
• 2 -3 cloves of garlic bruised with a knife and finely chopped and not crushed
• 2 tspsn dried oregano
• 2 tspn dried basil
• 1 Tspn balsamic vinegar
• 1 large can of tomatoes chopped
• 2 Tbspn tomatoe puree
• bread crumbs for the "crust
• Salt and black ground pepper to taste
• 75 grams of Pecorino grated or more to taste
• 75 grams of Parmasan grated or more to taste
• 150 grams of pesto genovese home made or purchased. Pay attention to the ingredients (pine seeds,basil, garlic, olive oil and cheese NO MORE)
• fresh oregano and basil to decorate

Preparation

1Preheat oven to 220 degrees. Brush both sides of eggplant slices with oil, and place in a single layer on two or more baking sheets. Bake until undersides are golden brown, 10 to 15 minutes, then turn and bake until other sides are lightly browned. Set aside. Reduce oven temperature to 190 degrees

2In a large saucepan over medium heat, heat 2-3 tablespoons olive oil and add the sharlotte or onions. Sauté until soft, about 14 minutes. Add the sliced garlic and dried oregano & basil and sauté another 2 seconds. Add the can of tomatoes breaking up whole tomatoes with your hands or spoon. Cover and simmer 15 to 20 minutes add the tomatoe puree, balsamic vinegar and simmer for another 15 minutes

3In an oven baking shape add some tomatoe sauce follow by some cheese and a layer of eggplant slices. Repeat this. Until 2 cm are left to the top of the shape.

4In a bowl mix the breadcrumbs, pesto and some olive oil enough to have very light moist breadcrumbs pesto mixture. Make enough to cover the shape with 3 - 4 milimetres of the mixture. Back to for another 30 - 40 minutes untill piping hot and bubbling in the centre. Be carfeful not to burn the crust.