Eggplant and tomato parmigiana
Ingredients (serves 8)
4 (1.5kg) eggplant, thinly sliced
1 cup olive oil, for brushing
700g jar Italian tomato sauce
1 bunch basil, leaves torn
500g mozzarella cheese, grated
1 cup finely grated parmesan cheese
Method
Preheat barbecue or chargrill to mediumhigh. Brush eggplant slices with oil. Cook for 2 to 3 minutes each side or until golden. Transfer to a plate. Repeat with remaining eggplant and oil.
Preheat oven to 180°C. Lightly grease a 6cm deep, 22cm x 22cm (9-cup) square ovenproof dish. Layer a quarter of the eggplant over the base of dish. Spoon over a third of the tomato sauce and basil. Sprinkle over a quarter of the mozzarella. Repeat layers twice. Top with remaining eggplant. Combine remaining cheeses and sprinkle over eggplant.
Bake for 30 minutes or until golden. Slice and serve hot.
Ingredients (serves 8)
4 (1.5kg) eggplant, thinly sliced
1 cup olive oil, for brushing
700g jar Italian tomato sauce
1 bunch basil, leaves torn
500g mozzarella cheese, grated
1 cup finely grated parmesan cheese
Method
Preheat barbecue or chargrill to mediumhigh. Brush eggplant slices with oil. Cook for 2 to 3 minutes each side or until golden. Transfer to a plate. Repeat with remaining eggplant and oil.
Preheat oven to 180°C. Lightly grease a 6cm deep, 22cm x 22cm (9-cup) square ovenproof dish. Layer a quarter of the eggplant over the base of dish. Spoon over a third of the tomato sauce and basil. Sprinkle over a quarter of the mozzarella. Repeat layers twice. Top with remaining eggplant. Combine remaining cheeses and sprinkle over eggplant.
Bake for 30 minutes or until golden. Slice and serve hot.
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