Eggplant parmigiana

A lovely vegetarian dish with a distinctly Mediterranean flavour to add to your repertoire of Italian favourites.

Ingredients (serves four)

• 2 eggplants, cut into 1cm slices
• 2 eggs, beaten
• 1 cup breadcrumbs
• 1/2 cup olive oil
• 2 cups tomato passata
• 250g mozzarella cheese, sliced
• 2 tablespoons Parmesan cheese, grated

Method

Dip the eggplant slices in the egg, then coat with the breadcrumbs. Fry in hot oil until golden and drain on paper towel.

Preheat the oven to 190ºC.

Spoon a little of the passata into a baking dish. Place half the eggplant slices on the passata, top with more passata and half the cheese slices.

Place another layer of eggplant on top, spread the remainder of the passata over the eggplant and top with the mozzarella.

Sprinkle over the Parmesan cheese and bake in the preheated oven for 20 minutes until the cheese is melted.