Eggplant Parmigiana - Annabel Langbein – Recipes

Ingredients

• 2 eggplant trimmed and cut into 1cm slices
• about 1/4 cup white wine
• salt and freshly ground black pepper to taste
• 100g mozzarella cheese torn into chunks
• 100g grated parmesan
• 1/2 cup breadcrumbs
• basil leaves to serve
• 6 cloves garlic crushed to a paste with 1 tsp salt
• 2 x 400g cans crushed tomatoes
• 1/4 cup basil leaves
• 2 tbsp extra-virgin olive oil