Traditional but cheesy eggplant parmigiana - Better Homes & Gardens Australia

Name: Traditional but cheesy eggplant parmigiana - Better Homes & Gardens Australia
Total time: 80 min
Ingredients: Olive oil, for drizzling; 4–5 medium eggplants, sliced longways (about 5–6 slices per eggplant, not too thin); 4–5 balls of buffalo mozzarella, drained and sliced; 2 bunches basil, leaves picked; Grated parmesan, to garnish; Green salad, to serve; Tomato sauce; 2–3 tablespoons olive oil; 2 brown onions, finely chopped; 6 cloves garlic, finely chopped; 2–3 x 400g cans chopped tomatoes; 1 parmesan rind; Sea salt and cracked black pepper, to season

www.bhg.com.au

Colin Fassnidge's eggplant parmigiana is the perfect dish for vegetarians, and this recipe is almost as good as your Nonna's.

View full recipe on www.bhg.com.au

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Ingredients

Olive oil, for drizzling
4–5 medium eggplants, sliced longways (about 5–6 slices per eggplant, not too thin)
4–5 balls of buffalo mozzarella, drained and sliced
2 bunches basil, leaves picked
Grated parmesan, to garnish
Green salad, to serve
Tomato sauce
2–3 tablespoons olive oil
2 brown onions, finely chopped
6 cloves garlic, finely chopped
2–3 x 400g cans chopped tomatoes
1 parmesan rind
Sea salt and cracked black pepper, to season