Best Eggplant Parmigiana Recipe | SPC

Ingredients

• 2 large eggplants, semi peeled for a striped effect.
• ¾ cup plain flour
• 2 eggs, lightly beaten
• 2 cups fine breadcrumbs
• 350mls olive oil for frying
• 4 anchovy fillets, chopped finely
• 250gms mascarpone cheese
• 100mls of double cream
• 1 x 410g tomato puree
• 1 x 400g tin Ardmona crushed tomatoes
• 100mls extra virgin olive oil
• 1 cup grated parmesan cheese
• 4 sprigs fresh oregano – leaves
• 2 sprigs fresh basil – leaves torn
• 15 slices fontina or mozzarella cheese
• salt and fresh black pepper