Eggplant Parmigiana

Ingredients

• • 3 large eggplants, sliced
• • 1 cup plain flour
• • 2 eggs, beaten
• • 1.5 cups breadcrumbs
• • 700g tomato passata
• • 2 cloves garlic, minced
• • 1 tsp dried oregano
• • 250g mozzarella, sliced
• • 80g parmesan, grated
• • Vegetable oil, for frying
• • Basil leaves, to serve
• • Salt

Method

1. Salt the eggplant slices and leave for 20 minutes, then pat dry.
2. Coat each slice in flour, then egg, then breadcrumbs.
3. Heat oil in a pan and fry the eggplant in batches until golden on both sides. Drain on paper towel.
4. Warm the passata with the garlic and oregano, season to taste.
5. Heat oven to 180°C. Layer the eggplant, tomato sauce and cheeses in a baking dish, finishing with cheese.
6. Bake for 25-30 minutes until golden and bubbling. Top with basil before serving.