Tuesday, 5 February 2008

Eggplant Parmigiana

Really nice vegetarian option and a yummy dish.


7 medium eggplants
1 cup plain flour
1 cup olive oil
3 cups Tomamto Pasata
500g Bocconcini, sliced thinly
1/2 cup basil leaves
salt and pepper
2 1/2 cups grated parmesan cheese


Preheat oven to 180 degrees celcius
Cut the eggplant lengthways into 4mm slices, toss in the flour and shake off the excess
Heat a little of the oil ina large non-stick frypan; fry the eggplant in batches until well browned on both sides. Drain on absorbent paper. Repeat until all eggplant is fried.
Spread 1/2 of the Pasata over the base of a 10 cup capacity overproof, greased dish. Arrange a layer of eggplant over the top and then a layer of bocconcini, a few basil leaves, salt pepper and a little parmesan.
Repeat the layering until all ingredients are used finishing with the cheese. Bake in a moderate oven, uncovered for 35 minutes.

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