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Categories:Viewed: 45 - Published at: 4 years ago
Ingredients
- 4 medium eggplants, cut lengthwise into thin slices
- 1/2 cup flour
- 1/3 cup olive oil
- 3 cloves garlic, crushed
- 3 cans (14 oz each) diced tomatoes
- 3 tbsp shredded basil, plus additional basil leaves, to serve
- 1/2 cup grated mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
Method
- Preheat the oven to 375°F. Lightly grease a large baking dish.
- Place the eggplant slices in a colander. Sprinkle generously with salt. Let stand for 30 mins. Rinse under cold water and drain on paper towels. Place the flour in a shallow dish and season with salt and pepper. Dust the eggplant in flour, shaking off any excess.
- Heat the oil in a large skillet on high heat. Cook the eggplant slices, in batches, until lightly golden. Set aside. Saute the garlic in same pan for 1 min, without browning. Add the tomatoes and simmer 10 mins, until mixture thickens slightly. Stir in the basil and season to taste.
- Spoon 1/3 of the tomato sauce into prepared dish. Top with 1/2 of the eggplant slices. Repeat with remaining tomato sauce and eggplant, finishing with tomato sauce. Sprinkle with the combined cheeses.
- Bake for 15-20 mins, until cheese has melted and is golden. Let stand for 15 mins before cutting into squares. Top with additional basil leaves before serving.
