Tuesday, February 7, 2012

Eggplant Parmagiana

3 large eggplants
Olive oil
1 bottle passata
500 g mozzarella cheese, shredded
Dried breadcrumbs

Slice eggplants 1 cm thick.

Heat a heavy pan, add 1 T olive oil for each batch and begin lightly frying eggplant slices on both sides and remove and drain as you go.

Preheat oven to 180 C.

Take a casserole dish and spread some sauce on base. Sprinkle some crumbs and layer eggplant slices, sauce and cheese until the last layer is sauce with either cubes or grated mozzarella on top. Sprinkle liberally with crumbs and bake in centre of oven for at least 30 minutes. It is cooked with a skewer or knife can be inserted using no pressure. Allow to cool a little before cutting and serving.

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