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Eggplant Baked With Tomato

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“This recipe is from The Weekend Australian Magazine, June 26-27 2010.”
READY IN:
1hr 30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut eggplants into 1cm slices length ways, then generously sprinkle sliced eggplant with salt and place on a clean tea towel, turning after 30 minutes and repeating on the other side, then rise and dry.
  2. Heat oil in a pan and fry in batches until lightly browned on both sides.
  3. In a baking dish, arrange layers of eggplant, mozzarella and tomato sauce, then top with parmesan and basil.
  4. Bake at 180°C until warmed through and parmesan on top has lightly browned.

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