Recipe

Eggplant (aubergine) Parmigiana Recipe

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Ingredients

Directions

Step #1 Preheat the oven to 200°C.
Step #2 Dust the eggplant with flour, dip in egg & panfry in a non-stick pan in oil.
Step #3 Drain well on paper towels.
Step #4 Heat a little oil In a large-ish non-stick pan & carefully sauté onion & garlic.
Step #5 Add pasta sauce, wine, pesto & pepper.
Step #6 Bring to the boil & boil for a few mins to allow the liquid to reduce a little.
Step #7 Spice up to taste.
Step #8 Put some of the sauce in the base of an ovenproof casserole dish, top this with a layer of eggplant, & then mozzarella & sauce.
Step #9 Repeat this process, finishing with a thick layer of sauce & a sprinkling of parmesan.
Step #10 Cook in the oven for about 20 mins.
Step #11 If the dish has been pre-prepared, you will need to cook it for longer, probably 30-40 mins.
Step #12 Serve with a simple green salad.
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