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Categories:Viewed: 8 - Published at: 8 years ago
Ingredients
- 2 cups (500ml) olive oil
- 1 clove garlic, sliced
- 1.5L tomato puree
- salt and pepper
- 5 large (1.5 kg) eggplant, peeled Safeway 1 ea For $1.28 thru 02/09
- 250g mozzarella cheese, grated
- 2 cups breadcrumbs (fresh, day old bought)
- 80g KRAFT* Grated Parmesan Cheese
Method
- Heat 1/4 cup olive oil in a large saucepan; add the garlic; cook over low heat for 2 minute until tender and slightly browned.
- Add the tomato puree: Season to taste and simmer for 10 minutes.
- Slice the peeled eggplant evenly into 1/2 cm (0.5mm) thick slices.
- Cook the eggplant in batches in the remaining olive oil until golden.
- Drain well on paper towel.
- Combine the mozzarella cheese, breadcrumbs and parmesan cheese.
- Place 1/2 cup of the tomato puree in bottom of 30cm x 25cm baking dish.
- Cover with a single layer of cooked eggplant.
- Drizzle over another 1/2 cup of tomato puree, and sprinkle with 1/2 cup of the mixture.
- Repeat layers, finishing with the breadcrumbs.
- Bake for minutes at 180C until golden brown and cooked through.
