Ingredients

• 5 eggplants
• 2 sweet potatoes.
• 200g Finely grated Parmesan cheese
• 2 cups fresh basil leaves (24 large leaves)
• 24 medium size button mushrooms
• 35oz - 1kg Ricotta cheese basket (drained)
• 4.5oz -125g Parmesan cheese (1½ cups grated)
• 7oz -200g Mozzarella cheese (2 cups grated)
• Salt and pepper
• ¾ cup extra virgin olive oil for frying

• For the tomato sauce

• ¼ cup extra virgin olive oil
• 1 whole brown onion
• 6 garlic cloves
• 2 cans tomatoes
• 2 tbsp oregano leaves fresh or dried
• Salt and pepper

Steps

• Step 1

  For the tomato sauce.

  Firstly, slice the whole onion finely. Set aside.

  To a saucepan on medium heat, add the olive oil,

  Finely sliced onion, sweat until soft. Add grated or minced garlic and continue sweating for a one minute. (Do not brown). Add roughly chopped fresh or dried oregano.

  Add the two cans of whole tomatoes.  Give them a crush.  Season with salt and pepper.   Simmer very gently for 10-15 minutes, stir occasionally. It should be thick almost no liquid once ready.

• Step 2

  Trim and slice the eggplant into lengths.  Aim for approx. 7 to 8 slices.  Lay them flat on your cutting board and brush with olive oil using a pastry brush.  Brush fast so it doesn’t have time to absorb too much.

  Place in a hot dry pan and brown on each side, season with salt and set aside spread out to cool down.

• Step 3

  Peel the sweet potatoes and place in a large pot, cover with cold water and season with salt.  Turn on heat, bring to a simmer and cook until tender (approx. 40 minutes).  Use a knife to check firmness.  A little bit firm in the centre is fine.  Remove from water, leave to cool.  Then slice on an angle for longer lengths. Approx. ¼ of an inch. Set aside.

• Step 4

  Peel and

  Slice the mushrooms.  Add olive oil to a large frying pan on high heat.  Add the sliced mushrooms and sauté until brown.  Season with a little salt, set aside.

• Step 5

  Line the bottom of a baking dish with half the tomato sauce.  Add half the basil leaves scattered evenly. Add a layer of eggplant, Parmesan cheese, layer of sweet potato, layer of crumbled ricotta cheese, layer of the mushrooms, more Parmesan cheese, another layer of eggplant,  the remaining tomato sauce,  fresh basil leaves, final layer of sweet potato, ricotta cheese, Parmesan cheese, final layer of eggplant.  Scatter the top with grated mozzarella cheese leaving no gaps.

• Step 6

  Place in oven and bake for 50-60 min at 320°F – 160°C. Once cooked, leave to rest 30 minutes before serving. Garnish with fresh basil leaves. Enjoy!

Little Tips

Tastes even better the following day!