Indian Style Eggplant Parmesan

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Starshape

2 large (each about 650 g) globe eggplants, cut into ¼ in/6 mm thick slices lengthwise

Fine sea salt

Grapeseed oil

2 Tbsp ghee or unsalted butter, softened to room temperature plus extra to grease a baking dish

1 tsp red pepper flakes (use a hot variety)

1 tsp ground turmeric

1 ½ tsp garam masala

1 large white or yellow onion, diced

6 garlic cloves, thinly sliced

28 oz/800 g can crushed tomatoes

6 oz/170 g shredded mozzarella

¼ cup/8 g grated Parmesan

2 Tbsp unsalted butter, cubed

1 Tbsp nigella seeds

2 Tbsp fresh basil leaves, torn

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