Eggplant (aubergine) Parmigiana

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 -3 medium eggplants, thickly sliced, skin on is fine
• plain flour
• 3 eggs, beaten
• 2 tablespoons olive oil
• 2 onions, chopped
• 2 garlic cloves, crushed
• 2 cups red pasta sauce
• 1 cup wine
• 2 teaspoons pesto sauce
• fresh ground pepper, to taste
• 8 basil leaves, finely sliced
• 250 g mozzarella cheese, sliced
• freshly grated parmesan cheese

Recipe

• 1 preheat the oven to 200°c.
• 2 dust the eggplant with flour, dip in egg and panfry in a non-stick pan in oil.
• 3 drain well on paper towels.
• 4 heat a little oil in a large non-stick pan and gently sauté onion and garlic. add pasta sauce, wine, pesto and pepper. bring to the boil and boil for a few minutes to allow the liquid to reduce a little. season to taste.
• 5 put some of the sauce in the base of an ovenproof casserole dish, top with a layer of eggplant, and then mozzarella and sauce. repeat this process, finishing with a thick layer of sauce and a sprinkling of parmesan.
• 6 cook in the oven for about 20 minutes. if the dish has been pre-prepared, you will need to cook it for longer, probably 30-40 minutes.
• 7 serve with a simple green salad.