Name: Eggplant parmigiana
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Ingredients: 4 medium eggplants, sliced lengthways; 1/2 cup (75g) plain flour; 1/2 cup (80ml) olive oil; 3 clove garlic, crushed; 3 400g cans diced tomatoes; 3 tablespoon shredded basil, plus extra basil leaves, to serve; 1/2 cup (50g) grated mozzarella; 1/2 cup (40g) grated parmesan

Ingredients

4 medium eggplants, sliced lengthways

1/2 cup (75g) plain flour

1/2 cup (80ml) olive oil

3 clove garlic, crushed

3 400g cans diced tomatoes

3 tablespoon shredded basil, plus extra basil leaves, to serve

1/2 cup (50g) grated mozzarella

1/2 cup (40g) grated parmesan

Method

1.Preheat oven to 190°C. Lightly grease a large ovenproof baking dish.

2.Place eggplant slices in a colander. Sprinkle generously with salt. Stand for 30 minutes. Rinse under cold water and drain on paper towels. Place flour in a shallow dish and season with salt and pepper. Dust eggplant in flour, shaking off any excess.

3.Heat oil in a large frying pan on high. Cook eggplant, in batches, until lightly golden. Set aside. Sauté garlic in same pan, 1 minute, without browning. Add tomatoes, simmer 10 minutes, until mixture thickens slightly. Stir in basil and season to taste.

4.Spoon one-third of tomato sauce into prepared dish. Top with half of eggplant slices. Repeat with remaining tomato sauce and eggplant, finishing with tomato sauce. Sprinkle with combined cheeses. Bake, 15 minutes, until cheese has melted and is golden.

5.Allow to rest for 15 minutes before cutting into squares. Top with extra basil leaves before serving.

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Ingredients

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