Eggplant Casserole | Big Marble Farms

Ingredients

• 2 eggplants, sliced
• 2 tomatoes, sliced
• 1/4 cup plain flour
• Salt
• Cooking oil
• 1 cup grated firm mozzarella
• 1/4 cup grated Parmesan
• 1 ball of fresh mozzarella, sliced
• 500 ml tomato Passata
• 1 brown onion
• 2 garlic cloves
• pinch of chilli flakes
• 2 teaspoons red vinegar
• 1 tablespoon sugar
• 1 teaspoon dried oregano
• 1 tablespoon olive oil