Eggplant Parmigiana

  • 2 eggplants, sliced into 1cm rings
  • 1 cup diced tomatoes
  • 1 cup mozzarella grated cheese
  • 1 cup Parmesan cheese
  • 1 tbps basil leaves
  • 1 tsp salt 
  1. Slice eggplant into 1cm rings. Soak them in a bowl with salted to remove bitterness for 30 min.
  2. Heat some oil in a frying pan and fry the eggplant rings until crisp or grill.
  3. Add some salt, pepper, basil leaves, and olive oil into 1 cup of diced tomatoes, mix well. In a separate dish mix the two cheeses.
  4. In a baking dish layer the following:
    - 3 tbsp sauce
    - half of the eggplant rings
    - 3 tbsp sauce
    - half of the cheese mixture
    - the rest of the eggplant
    - the rest of the sauce
    - the rest of the cheese
  5. Sprinkle some basil leaves on top. 
  6. Cover the dish with foil so the cheese doesn't burn. Bake at 400C for 40 min. 

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