Sicilian Timballo di Melanzane | Italian Aubergine Casserole

Preheat the oven to 200 °C conventional heat (180 °C fan). Wash the aubergines, pat them dry, and cut lengthwise into approx. 5 mm thin slices. Arrange on two baking sheets lined with baking paper, lightly brush both sides with olive oil (approx. 40 ml), and season with a pinch of table salt. Pre-bake in the oven for approx. 15–18 minutes until soft and lightly golden brown, so that they become pliable.

Lightly brush a round baking dish or springform pan (approx. 22–24 cm in diameter) with olive oil and dust evenly with the breadcrumbs. Arrange the baked aubergine slices in a fan pattern starting from the base over the rim of the pan so that they overlap slightly and hang over the edge. Set aside a few slices to cover the top later.

Finely chop the onion and garlic cloves. Heat the remaining olive oil (20 ml) in a deep pan and sauté the diced onion and garlic until translucent. Add the chopped canned tomatoes, season with a pinch of table salt and black pepper, and let simmer gently over medium heat for approx. 12 minutes until thick. Finally, roughly tear half of the fresh basil and stir it in.