Eggplant is so simple, elegant and utterly Provencal using only eggplant, cherry tomatoes, basil, garlic and parmesan.
All you need is a loose bottom cake tin. I use a round 9″ diameter one, but it doesn’t really matter what shape or size, just make sure it’s non stick and you spray olive oil as an extra guarantee that it’ll come away from the tin when ready to serve.

Serves 6

3 medium eggplants, thinly sliced
olive oil, to drizzle
Large piece of unsalted butter
2 lbs cherry tomatoes, halved
3 – 5 garlic cloves, minced
large handful of fresh basil
sea salt and ground black pepper
8 – 10oz grated Parmigiano Reggiano cheese

Heat the oven to 350 F.
Thinly slice the eggplants and lay the slices out on two large oiled baking sheets. Drizzle with olive oil and bake for about 8 minutes, till softened and lightly browned.

Melt butter in a large saute pan and cook the cherry tomatoes with the garlic until softened and pulpy. Tear the basil leaves and stir in, season with salt and pepper.

Layer 1/4 of the eggplant slices over the base of the cake tin, top with 1/3 of the tomato mixture, then sprinkle well with some parmesan cheese.





















Add another layer of eggplant, then another 1/3 of the tomato/basil mixture, then more parmesan cheese.
Repeat this again, finishing with a layer of eggplant to cover, then a generous sprinkling of parmesan cheese.

Don’t worry if you use more ingredients than the recipe says, you can really put as many layers as you want.


Put the cake tin on a baking sheet so that if any juices run out, they won’t mess up your oven. Bake it at 350F  for about 30- 45 mins, looking at it after 30 to see if the top is nicely browned.
It will be done when the cheese topping is bubbling and browned.
Let it stand for 5 minutes, then slip out of the tin onto a large plate.
Cut into wedges and serve.