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egg plant with parmesan
egg plant with parmesan
added by tigr

a variation on an italian recipe, great as a starter or as an interesting veggie main . versatile as can be served hot or cold but always with friends!

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Prep time
  • 35 mins
Cook Time
  • 30 mins
Servings
  • 4 to 6
Ingredients
  • 1.5kg egg plant
  • 8tbsp olive oil
  • 1 onion
  • 3kg tomatoes
  • 3 large basil leaves
  • black pepper
  • salt
  • flour to dust
  • sprig of parsley
  • 240g parmesan
  • 155g mozzarella
, , , ,
Directions
trim eggplant stems , slice into round fairly thick slices sprinkle each slice with salt place in a colander . cover with a plate and weigh down. leave to drain for 30 mins. make the tom sauce by heating 4 tablespoons of olive oil and fry the onions off. add skinned and chopped toms and torn basil, mix up and simmer gently until mixture reduces to a sauce. rinse the eggplant slices in cold water. pat dry and dust with flour. heat a bit of the remaining oil and fry the slices in batches, adding oil when needed. fry both sides. oil a baking tray and make four to six stacks. alternate eggplant slice with mozzarella and tom sauce. sprinkle each stack with parmesan and bake in a preheated oven 200c for 30 mins. you can serve hot or cold with a parsley garnish and cracked black pepper - yum!
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