Italian · Vegetarian · Classics · Nut-free

Eggplant Parmesan

Crisp baked eggplant layered with tomato sauce and molten cheese.

Ingredients

• • 2 eggplant
• • 400 g canned tomatoes
• • 160 g mozzarella
• • 60 g parmesan
• • 8 tbsp breadcrumbs
• • 6 eggs
• • 100 g flour
• • 4 cloves garlic
• • 4 tbsp basil
• • 4 tbsp olive oil

Method

1. 1Bread eggplant slices in flour, egg and crumbs; bake until crisp.
2. 2Simmer a quick garlic-tomato sauce.
3. 3Layer eggplant, sauce and cheeses in a dish.
4. 4Bake 25 minutes until bubbling; rest before slicing.

Nutrition per serving (estimate)

Written for The Larder, based on the widely published classic version of this dish. Not reproduced from a copyrighted recipe.