Preparation Time : 2 hours
Serves : 8
Ingredients :
- 2 large eggplants
- 1 tsp salt
- ¼ cup olive oil
- 2 garlic cloves, minced
- 2 cans of crushed tomato
- ½ cup chopped basil
- 2 cups breadcrumb
- 1 ¼ cup shredded parmesan cheese
- 1 cup all-purpose flour
- 4 large eggs, beaten
Method :
- Slice the eggplant into thick rounds. Layout the eggplant slices on a baking tray. Sprinkle both sides of the eggplant with salt. Let that sit for 1 hour.
- To make the sauce, heat oil in a medium saucepan. Add in minced garlic and good until fragrant. Add the crushed tomatoes and bring to a simmer. Add salt and pepper to taste. Add in the basil and remove from heat.
- Preheat the oven to 200C. In separate bowls, place breadcrumbs flour and the beaten egg. Drench each eggplant in the flour, then the egg and then the breadcrumbs. Repeat. Place eggplants on a baking tray and drizzle olive oil over the top. Bake the eggplants for 15-20 minutes. Remove from oven and cool.
- To assemble the dish, spread 1 cup of tomato sauce into a casserole dish. Assemble the eggplants in a single layer. In between each layer spread the tomato sauce and parmesan cheese. Repeat. Reduce the oven to 180C and bake uncovered until the cheese is melted. Remove from oven and sit for 10 minutes.
Recipe by : A Better Choice
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