Miso Eggplant Parmigiana

Ingredients

• 1 large (about 450g), sliced into 1cm rounds Eggplant
• 2 tbsp White miso paste
• 400 g can Crushed tomatoes
• 150 g, shredded Mozzarella
• 30 g, grated Parmesan
• 3 tbsp Olive oil
• 2 cloves, minced Garlic
• 10 g leaves Fresh basil(optional)
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1

   Preheat oven to 220°C (425°F). Toss eggplant slices with 2 tbsp olive oil, salt, and pepper, then roast on a baking sheet for 15 minutes until golden and tender.

2. 2

   Meanwhile, heat remaining olive oil in a saucepan, sauté garlic for 30 seconds, add crushed tomatoes and simmer 5 minutes. Whisk in miso paste off the heat until dissolved.

3. 3

   Reduce oven to 200°C (400°F). In a small baking dish, layer half the eggplant, half the sauce, and half the mozzarella; repeat layers and finish with Parmesan.

4. 4

   Bake uncovered for 20 minutes until bubbling and golden on top. Rest 5 minutes, scatter with basil, and serve.