Aubergine Parmigiana recipe

An easy-to-do deliciously warming recipe by our Italian chef Antonella.

Serves 6
•    2 large eggplants
•    1 L of sunflower oil
•    1 Tbs of flour
•    3 cups of tomato sauce with basil
•    1 mozzarella ball (or enough mozzarella in sheets)
•    1 cup of grated parmesan
•    Sprig of fresh basil

Remove the stem from each eggplant. Cut the eggplant into ½ cm slices. Dust each eggplant slice with flour and fry on both sides until golden brown. Drain on paper towel. Line a baking dish with a little of the tomato sauce, arrange a layer of eggplant slices and cover with a layer of mozzarella cheese, more tomato sauce and sprinkling of grated parmesan cheese. Repeat the layers until all ingredients are used and finish with tomato sauce.

Bake in a preheated 180/350 degree oven for 30 minutes. Garnish with chopped fresh basil and serve.

 

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