Eggplant Baked With Tomato
"This recipe is from The Weekend Australian Magazine, June 26-27 2010."
- Ready In:
- 1hr 30mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 3 large eggplants
- olive oil
- 200 g mozzarella cheese, sliced
- 300 ml tomato and basil pasta sauce
- 200 g parmesan cheese, grated
- fresh basil
directions
- 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.
- Heat oil in a pan and fry in batches until lightly browned on both sides.
- In a baking dish, arrange layers of eggplant, mozzarella and tomato sauce, then top with parmesan and basil.
- Bake at 180°C until warmed through and parmesan on top has lightly browned.
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Reviews
-
aka eggplant parmesan! :) We all loved this & much easier the egg wash & breading the eggplant. i did goof & slice it the wrong way but it worked out well because it fit my pan better! I don't use purchased sauce; I simply make my own by seasoning up a 28oz can of crushed tomatoes. Yummy & very good leftovers. Made for PAC Spring 2012. -
This is wonderful comfort food. I'm not leaving any stars because I didn't quite follow the recipe. I thought that 3 large eggplants were rather a lot for 4 servings. Could the eggplants called for be a different, smaller variety than the huge eggplants we have here? I used one eggplant which was about 10 inches long and 4 1/2 inches wide. I didn't measure the Parmesan but simply sprinkled some over the casserole. The mozzarella and spaghetti sauce I used as directed. Thank you for posting. We loved this dish. Made for PAC Fall 2011
