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Eggplant Parmigiana
Nb persons: 6
Yield:
Preparation time:
Total time:
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| 2 medium | aubergines |
| 1 tsp | salt |
| 1/2 tsp cup | olive oil |
| 1/2 cup | chopped onion, (1 medium) |
| 1 clove | garlic, finely chopped |
| 1 can | chopped tomatoes |
| 1/2 tsp | basil |
| 1/2 tsp | oregano |
| 1 tsp | salt |
| 1/4 tsp | pepper |
| 2 | eggs |
| 3 tbsp | flour |
| 3/4 cup | grated Parmesan |
| 8 oz | grated mozzarella |
Sprinkle aubergines with salt and let stand for 30 minutes to draw out excess moisture
Pat dry with paper towel
Heat 2 tbsp oil and sauté onion and garlic. Add tomatoes, herbs 1tsp salt and pepper. Cover and simmer for 20 minutes
Heat oven to 180c. Combine eggs and flour in small bowl and beat until smooth.
Dip Aubergine in egg mixture, drain slightly. Sauté in hot oil on both sides, using about 2 tbsp at a time. Place a single layer in shallow baking dish.
Cover with half the tomato sauce, half the Parmesan and half the mozzarella. Repeat a second layer of Aubergine, sauce and mozzarella.
Sprinkle with remaining Parmesan and bake 25 minutes or until thoroughly heated.
Makes 6 servings.
Recipe uploaded with Shop'NCook for iPhone.
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