Eggplant (aubergine) Parmigiana

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 eggplants
• 8 -10 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 (14 ounce) cans chopped tomatoes
• 1 (5 ounce) can tomato puree
• 1 tablespoon fresh oregano
• 1 teaspoon fresh basil
• 3 tablespoons plain flour
• 8 ounces sliced mozzarella cheese

Recipe

• 1 pre-heat oven to 350f (180 deg c) (gas mark 4).
• 2 lightly grease a baking dish.
• 3 wash the eggplants and slice lengthways into thin strips.
• 4 heat 1 tablepoon of the olive oil in a saucepan and saute the onion.
• 5 add the tinned tomatoes to the saute.
• 6 then add the tomato puree and the herbs.
• 7 stir well and bring the sauce to a simmer.
• 8 cover the pan and cook over a low heat for 30 minutes.
• 9 place the flour in a small bowl and dip the eggplant strips into it so that each piece is well coated.
• 10 heat the remaining olive oil in a frying pan and saute the eggplant until lightly browned.
• 11 (add more oil if necessary).
• 12 pour some tomato sauce into the baking dish and then a layer of egg plants. continue layering the sauce and eggplant strips until they are all used up.
• 13 arrange the cheese slices over the top layer.
• 14 bake in the oven for 30-40 minutes until the topping is golden brown.
• 15 serve immediately.