Eggplant parmigiana
A great vegetarian alternative to chicken or veal, this eggplant parmigiana is oh-so-tasty it might even convert meat eaters.
Ingredients:
- 3 large eggplants, cut into 1cm slices
- 2 teaspoon olive oil
- ¾ cup breadcrumbs
- 2 eggs
- 2 cup tomato pasta sauce
- 1 cup shredded mozzarella cheese
- ¾ cup grated parmesan cheese, plus more for topping
- Salt and pepper to season
Method:
1. Preheat oven to 200°C. Brush baking sheet with oil and set aside in tray.
2. Whisk egg and two tablespoons of water in bowl. In another bowl, combined breadcrumbs and parmesan cheese. Season with salt and pepper.
3. Dip eggplant slices in egg mixture and then coat in breadcrumb mixture. Place on baking sheets and bake for 10 minutes. Turn slices over and bake for a further 10 to 15 minutes or until browned. Remove from oven.
4. Spread tomato pasta sauce over base of a baking dish. Arrange a layer of eggplant slice in dish and cover with more sauce and mozzarella cheese. Repeat with remaining eggplant slices, sauce and mozzarella. Sprinkle parmesan on top. Bake for 15 to 20 minutes or until sauce is bubbling and cheese melted. Rest for five minutes before serving.
Related links:
Spanakopita (aka spinach, feta, ricotta and lemon pie)