Eggplant Baked With Tomato |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 4 |
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This recipe is from The Weekend Australian Magazine, June 26-27 2010. 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:
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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