Eggplant Parmigiana
INGREDIENTS
4 small eggplant, sliced lengthways
4 tsp olive oil
700g jar tomato pasta sauce
1/2 cup basil leaves, chopped
150g parmesan cheese, grated (retain 2 tbsp)
200g shredded mozzarella cheese
1 cup fresh white breadcrumbs
Instructions
Preheat oven to 200°C. Lightly grease a 5cm-deep, 20cm x 28cm (base) baking dish.
Brush eggplant slices with 1 tsp olive oil per eggplant and either oven bake on trays for 30-35 minutes or grill on a BBQ or pan until charred and cooked through
Place one-third of the eggplant in the base of the baking dish. Top with one-third of the pasta sauce, basil, parmesan and mozzarella. Repeat layers twice with the remaining eggplant, sauce, basil, parmesan and mozzarella. Top with breadcrumbs & retained parmesan.
Bake, uncovered, for 25 to 30 minutes or until bubbling around the edges and golden. Stand for 10 minutes. Serve.