Eggplant Parmigiana

Name: Eggplant Parmigiana
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: Makes 6 slices
Cuisine: Italian
Ingredients: 2 eggplants; 1 can tomatoes; 2 balls mozzarella; 2 tsp crushed garlic; 2 tbs grated Parmesan cheese

Preparation and cooking time
- Prep:15 mins
- Cook:1 hr and 15 mins
Easy
Makes 6 slices

Ingredients

2 eggplants
1 can tomatoes
2 balls mozzarella
2 tsp crushed garlic
2 tbs grated Parmesan cheese

Method

STEP 1
Pre-heat a fan forced oven to 180 degrees celcius. Rub a lasagne dish with olive oil. Slice the eggplant into thin slices. Sprinkle with salt and leave for five minutes before patting them down with paper towel to remove any moisture. .
STEP 2
Line the bottom of the lasagne dish with one layer of eggplant. Spoon over enough tomatoes to cover, sprinkling over a little bit of the garlic. Repeat with all the eggplant and tomatoes to create your layers. Wrap tightly with foil and bake for 45 mins or until tender.
STEP 3
Remove from the oven and top with slices of mozzarella. Sprinkle with the Parmesan cheese and place back in the oven for a further 15 minutes or until golden brown.

Eggplant Parmigiana

Ingredients

Method

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Eggplant Parmigiana

Ingredients

Method

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