Special Recipe to Perfect Your Dish Eggplant parmigiana Easy and Practical

Ingredients for Eggplant parmigiana

1. 3 times medium eggplants – sliced lengthwise
2. Wheat flowe to dust
3. 200 grams finely grated parmesan
4. 250 gram mozzarella– chopped finely
5. 1/2 cup basil leaves
6. Tomato sauce
7. 60 ml extra virgin olive oil– I used De Ceeco
8. 1 small onion finely chopped
9. 6 garlic cloves finely chopped
10. 1/4 cup oregano leaves– fresh or you can use 1/2 tablespoon dried
11. 1 teaspoon dried isot bieber- black chilli
12. 2 cans a 400 gram canned tomatoes. Pulpa – I use Mutti
13. 5 anchovy fillets finely chopped
14. 1/2 tablespoon mexican oregano

Cooking Instructions for making Eggplant parmigiana

1

Tomato sauce. Heat oil in large saucepan over brisk heat. Add onions, garlic, oregano and dried chilli. Stir 5 minutes till the onion is soft. Add tinned or fresh tomatoes. Let it simmer for 45-60 minutes. You can blend the sauce, but I prefer texture in my sauce. I did not blend it

2

Eggplant. Cut eggplant lengthwise-

3

Dust eggplant with flour- fry 4 minutes, until golden. Drain on papertowel. Do this in batches. You need about 1cm of oil in the pan

4

Preheat the oven 200 centious. Divide the sauce and cheese into 3 portions. Spread tomatosauce in the bottom of an ovenproof dish.the add a layer of eggplant

5

Spread 1 portion of tomatosauce over the eggplant followed by a a portion of parmesan, mozarella and fresh basil. Repeat- finish with a layer of sauce and cheese.

6

Bake for 40 minutes until top is golden. Leave to rest for 15 minutes.