Eggplant Parmigiana | TasteToronto

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, sliced
• 6 basil leaves, chopped, plus extra for garnish
• 2 cups tomato puree
• Freshly ground pepper, to taste
• 1/2 teaspoon salt
• 1 large eggplant
• 2 tablespoons all-purpose flour
• 1 egg
• 2/3 cup Italian seasoned breadcrumbs
• 1/2 fresh mozzarella ball (sliced), or 1 cup shredded mozzarella
• 3 tablespoons Parmesan
• Vegetable oil, for frying