Italian eggplant parmigiana recipe
Ingredients Method 1.Preheat oven to 190°C. Lightly grease a large ovenproof baking dish. 2.Place eggplant slices in a colander. Sprinkle generously with salt.
Ingredients
- 4 medium eggplants, sliced lengthways
- 1/2 cup (75g) plain flour
- 1/2 cup (80ml) olive oil
- 3 clove garlic, crushed
- 3 400g cans diced tomatoes
- 3 tablespoon shredded basil, plus extra basil leaves, to serve
- 1/2 cup (50g) grated mozzarella
- 1/2 cup (40g) grated parmesan
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