Aubergine, tomato & Parmesan bake (Melanzane alla Parmigiana)

INGREDIENTS

• 2 garlic cloves , crushed
• 6 tbsp olive oil
• 2 x 400g cans chopped tomatoes
• 2 tbsp tomato purée
• 4 aubergines , cut into long, 5mm thick slices
• 85g Parmesan (or vegetarian alternative), freshly grated
• 20g pack basil , leaves torn
• 1 egg , beaten