Eggplant Parmigana with Basil Tomato Sauce
1 x large (approx. 400g) white eggplant
1 x 330g bottle of Tomato Class Certified Organic Basil Tomato Sauce (Basilico)
Fresh basil leaves
1 x large bocconcini sliced
50g x parmigiano reggiano cheese
- Step 1
Wash and peel the eggplant. Slice the eggplant into � centimetre slices, sprinkle with salt. Leave the slices of eggplant with salt for 30 minutes.
- Step 2
Rinse the eggplant in cold water and dry with a white cloth.
- Step 3
Lightly dust each slice of eggplant with flour and fry in extra virgin olive oil for 2 minutes on each side. Drain the slices on absorbent paper towel.
- Step 4
In a baking dish, start the layering with 2 eggplant slices, spoon 2 tablespoon of Tomato Class Certified Organic Basil Tomato Sauce on each slice, sprinkle with parmigiano cheese, basil leaves and a slice of bocconcini. Continue layering until all eggplant slices are used.
- Step 5
Cook in an oven for 5 minutes at 200 degrees.