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Combine our and fennel seeds in a bowl and season with salt. Add eggplant and toss to coat. Heat 2 tbs oil in a large frypan over medium-high heat. In 3 batches, cook eggplant, turning once, for 10 minutes or until softened and golden.
Repeat with remaining oil and eggplant. Preheat the oven to 200°C. Place sugo, tomatoes and half the basil in a saucepan over medium heat. Stir until warmed through.
Divide half the eggplant slices and half the sauce among 4 ovenproof dishes. Top with half the mozzarella, then remaining eggplant and sauce.
Finish with the remaining mozzarella and parmesan.
Place dishes on a baking tray and bake for 25 minutes or until golden. Serve warm with remaining basil leaves.