Eggplant Parmesan Bake
- Yield: 8
- Prep Time: 30 minutes
- Cook Time: 60 minutes
Eggplant Parmesan Bake
Ingredients
- Eggplant - 2 large
- Salt and black pepper
- Olive oil - 2 tbsp
- Garlic - 2 cloves, minced
- Chopped tomatoes - 1 x 400g can
- Dried basil - 2 tsp
- Breadcrumbs - 1 1/2 cups
- Parmesan cheese - 1 cup
- Flour - 1/2 cup
- Eggs - 4, lightly beaten
- Olive oil - 1/4 cup
- Fresh mozzarella - 300g, sliced
Instructions
- Slice the eggplants lengthways and set aside on a baking tray.
- Sprinkle both sides of the eggplant rounds lightly with salt and drizzle with olive oil.
- In an oiled pan on medium heat, cook the garlic for 2 minutes. Then add the tomatoes and basil and bring to a simmer. Season to taste.
- Combine the breadcrumbs with 1/4 cup of Parmesan cheese, and place in a shallow bowl.
- Preheat the oven to 180˚C. Prepare 2 baking trays by drizzling with some (not all) of the olive oil.
- Place the beaten eggs in another shallow bowl, and the flour in another.
- Dip each slice of the eggplant in the flour, egg, then breadcrumbs. Place the eggplant slices on the baking tray. Drizzle all with more olive oil when done.
- Cook these in the oven for 20 minutes turning halfway, until golden brown. Let cool.
- In a large casserole dish, layer the tomato sauce, then one layer of baked eggplant, then a layer of mozzarella into the dish. Then top with a layer of grated parmesan. Repeat with multiple layers, ending with tomato then parmesan on top.
- Bake for 35 minutes at 180˚C.
