Eggplant Parmigiana

Name: Eggplant Parmigiana
Ingredients: 4 eggplants (sliced lengthways, salted); 0.25 cup Cobram Estate Classic Extra Virgin Olive Oil (for frying); 2 eggs (whisked); 1.5 cups flour; 0.02 tbsp Cobram Estate Classic Extra Virgin Olive Oil; 0.5 cup brown onion (diced); 3 cloves garlic (finely minced); 2 x 400g canned crushed tomatoes; 2-3 fresh basil leaves; salt and pepper; 1.5 cups mozzarella (shredded (for topping)); 1 cup parmesan (finely grated); basil leaves

Using @CobramEstate Extra Virgin Olive Oil #Ad

Ingredients

Eggplant

Tomato sauce

Layers

Directions

1
Pat the salted eggplant slices dry. Dip each slice in egg, coat with flour, and fry in Cobram Estate Light Extra Virgin Olive Oil over medium heat until golden. Drain on a paper towel.
2
In a pan, heat Cobram Estate Classic Extra Virgin Olive Oil. Sàuté the onion until soft, then add garlic and cook for 1 minute. Add the tomatoes, salt, pepper, and basil leaves. Simmer for 10-15 minutes.
3
Preheat the oven to 180°C (350°F). In a baking dish, spread a thin layer of tomato sauce. Layer with fried eggplant slices, more sauce, mozzarella, basil leaves and parmesan. Repeat until all ingredients are used, finishing with cheese.
4
Bake in the oven for 25-30 minutes or until the top is golden and bubbling.

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