Baked Eggplants with Parmesan Recipe

Ingredients

Serve 6

• 3 large eggplants/aubergines, peeled and cut into 14­inch/5-mm slices

• 1 cup/150 g all purpose/plain flour

• 4 eggs, lightly beaten

• 3 cups/750 ml olive oil, for frying

• 2 cups/500 ml Tomato Sauce

• 12 oz/350 g Mozzarella cheese

• 2 1/2 cups/310 g freshly grated Parmesan cheese

• 2 tbsp butter

Method:

1. Place the eggplant slices in a colander and sprinkle with salt. Let drain for 1 hour.

2. Rinse the eggplant under cold running water and gently squeeze out extra moisture.

3. Preheat the oven to 350°F/180°C/gas 4.

4. Dredge the eggplant slices in the flour until well coated, then dip in the beaten eggs.

5. Heat the oil in a deep fryer or large frying pan until very hot. Fry the eggplants in batches for 5-7 minutes, or until tender and well cooked. Drain well on paper towels.

6. Spoon a layer of tomato sauce into a baking dish and cover with a layer of fried eggplants and Mozzarella. Sprinkle with the Parmesan.

7. Repeat the layering process until all the ingredients are in the dish, finishing with a layer of tomato sauce and Parmesan. Dot with the butter.

8. Bake for 30-35 minutes, or until browned. Serve hot.