Eggplant Parmi

Ingredients

• 0.667 cup basil
• 200 g bocconcini
• 400 g canned tomato
• 0.25 tsp chilli flake
• 2 eggplants
• 0.25 cup flour
• 2 garlic cloves
• 0.667 cup olive oil
• 1 onion
• 1 tsp paprika
• 50 g parmesan
• 2 cup tomato passata

Method

1. 1

   Preheat oven: to 180°C/350°F.

2. 2

   Put salt on both sides of the eggplant, let it sit for 20-30 minutes and then wipe off salt and moisture.

3. 3

   Heat: 1 tablespoon of the oil in a large frying pan over medium heat. Add onion; cook, stirring occasionally, for 5 minutes or until softened. Add garlic; cook, stirring, for 1 minute or until fragrant. Stir in tomatoes, passata and chilli season to taste. Transfer mixture to a medium jug

4. 4

   Toss eggplant in flour to coat: shake off excess. Heat remaining oil in same pan: cook eggplant, in batches, until browned on both sides. Drain on paper towel

5. 5

   Layer: half the eggplant in an 18cm × 25cm ovenproof dish; season. Top with half each of the tomato mixture, basil and bocconcini. Repeat layering. Scatter parmesan over the top; sprinkle with paprika

6. 6

   Bake: covered, for 30 minutes. Uncover and bake for a further 15 minutes or until browned and eggplant is tender.

7. 7

   *Serving Suggestions:: * *Serve with a rocket (arugula) salad and crusty bread or stir through cooked pasta.*