Eggplant parmigiana | Women's Weekly Food
This eggplant parmigiana is a delicious vegetarian alternative to lasagne. Layers of tomato, eggplant and mozzarella baked to perfection – yum!!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 2/3 cup (160ml) olive oil
- 1 medium (150g) brown onion, chopped coarsely
- 2 cloves garlic, crushed
- 400 grams (12½ ounces) canned diced tomatoes
- 2 cups (560g) bottled tomato passata
- 1/4 teaspoon dried chilli flakes
- 2 medium (600g), eggplants, sliced thickly
- 1/4 cup (35g) plain flour
- 1/3 cup fresh basil leaves, loosely packed
- 200 grams (6½ ounces) bocconcini, sliced thinly
- 2/3 cup (50g) parmesan finely grated
- 1/2 teaspoon sweet paprika
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