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Eggplant Parmigiana

By em_macaussie (GoodFood Community)
A star rating of 3.6 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 6 slices
This simple recipe only requires a few ingredients and is so simple to make you'll wonder why you've never done it before.
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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.

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Overall rating

A star rating of 3.6 out of 5.3 ratings
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