Eggplant Parmigiana – Medella Malaysia
We made this recipe in conjunction with World Cheese Lovers' Day! If you love cheese and looking for a Medella twist, read on! What you'll need: Tomato sauce: 1/4 cup Medella Coconut Cooking Oil5...
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Ingredients
- 1/4 cup Medella Coconut Cooking Oil
- 5 rougly chopped garlic cloves
- 1 red onion, finely chopped
- 1 litre of whole peeled tomatoes, blended
- Pinch of red pepper flakes
- Sea salt
- Freshly ground black pepper
- Handful of basil leaves
- 3 tbsp Medella Coconut Cooking Oil (to deep-fry eggplant)
- 2 cups all-purpose flour
- 6 medium eggs plants, sliced 1/4 inch thick
- 700g freshly grated mozzarella cheese
- 450g of freshly grated Parmigiano-Reggiano (or parmesan cheese)
- 2 cups basil leaves
- Extra virgin olive oil for drizzling
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