Eggplant Parmigiana Recipe | MiNDFOOD Recipes

Ingredients

• 1 cup plain flour
• 1½ cup Panko breadcrumbs
• 1¾ cups finely grated parmesan cheese
• 1 large eggplant, sliced into 5mm rounds
• 3 eggs, lightly beaten
• 1 cup vegetable oil
• 1½ cups grated mozzarella
• Mixed leaves, to serve
• Basil leaves, to garnish
• 2 tbsp olive oil
• 2 onions, finely chopped
• 5 cloves garlic, crushed
• 2 tbsp fresh thyme leaves
• ⅓ cup tomato paste
• ¾ cup white wine
• 1.25kg vine ripened tomatoes, chopped
• 1 cup basil leaves