Eggplant parmigiana

Name: Eggplant parmigiana
Cuisine: British
Ingredients: 3 times medium eggplants - sliced lengthwise; Wheat flowe to dust; 200 grams finely grated parmesan; 250 gram mozzarella- chopped finely; 1/2 cup basil leaves; 60 ml extra virgin olive oil- I used De Ceeco; 1 small onion finely chopped; 6 garlic cloves finely chopped; 1/4 cup oregano leaves- fresh or you can use 1/2 tablespoon dried; 1 teaspoon dried isot bieber- black chilli; 2 cans a 400 gram canned tomatoes. Pulpa - I use Mutti; 5 anchovy fillets finely chopped; 1/2 tablespoon mexican oregano

Bettina Vogel @BettinaVogel

I just love eggplant- Eggplant slathered in tangy tomato sauce with a crispy, cheesy top.
You can easy make the tomato sauce up to two days in advance

Bettina Vogel @BettinaVogel

I just love eggplant- Eggplant slathered in tangy tomato sauce with a crispy, cheesy top.
You can easy make the tomato sauce up to two days in advance

Saved

Ingredients

3times medium eggplants - sliced lengthwise
Wheat flowe to dust
200 gramsfinely grated parmesan
250 grammozzarella- chopped finely
1/2 cupbasil leaves
Tomato sauce
60 mlextra virgin olive oil- I used De Ceeco
1small onion finely chopped
6garlic cloves finely chopped
1/4 cuporegano leaves- fresh or you can use 1/2 tablespoon dried
1 teaspoondried isot bieber- black chilli
2 cansa 400 gram canned tomatoes. Pulpa - I use Mutti
5anchovy fillets finely chopped
1/2 tablespoonmexican oregano

Saved

Steps

1

Tomato sauce. Heat oil in large saucepan over brisk heat. Add onions, garlic, oregano and dried chilli. Stir 5 minutes till the onion is soft. Add tinned or fresh tomatoes. Let it simmer for 45-60 minutes. You can blend the sauce, but I prefer texture in my sauce. I did not blend it
2

Eggplant. Cut eggplant lengthwise-
3

Dust eggplant with flour- fry 4 minutes, until golden. Drain on papertowel. Do this in batches. You need about 1cm of oil in the pan
4

Preheat the oven 200 centious. Divide the sauce and cheese into 3 portions. Spread tomatosauce in the bottom of an ovenproof dish.the add a layer of eggplant
5

Spread 1 portion of tomatosauce over the eggplant followed by a a portion of parmesan, mozarella and fresh basil. Repeat- finish with a layer of sauce and cheese.
6

Bake for 40 minutes until top is golden. Leave to rest for 15 minutes.