Yum! Comfort food at it’s best and a great recipe to use up eggplants. My version doesn’t stray very far from the traditional, which I think is pretty important when it comes to Italian food. I’ve served it as a side dish as well as a main – up to you!
1.5 kg eggplants
plain flour for dusting
Olive oil for frying
2 cups crushed ripe or canned tomatoes
2 tbs basil leaves
1.5 cups mozzarella, grated
1 cup fresh parmesan, grated
Slice the eggplants, thinly, lengthwise. Lay them in a colander and sprinkle generously with salt, to extract the bitter juices. Leave them to drain for about an hour.
Rinse, pat dry and coat the eggplant lightly in flour.
Preheat the oven to 180C.
Heat a generous amount of olive oil in a large frying pan and fry off the slices of eggplant until golden on each side. Add more oil as needed and drain on absorbent paper toweling.
Using a large rectangle or oval baking dish, arrange a layer of the eggplant on the bottom (slightly overlapping). Season with pepper (you won’t need salt as the eggplant will retain some of the salt from before).
Spoon about 4 tbs of tomato over the top and scatter some basil over too. Follow with some mozzarella and some parmesan. Continue layering until you have no ingredients left.
Bake in the oven for 20-30 mins until golden and bubbling.