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Eggplant Parmigana with Basil Tomato Sauce

Eggplant Parmigana with Basil Tomato Sauce
45
TO PREP
20
TO COOK
2
SERVINGS
3
DIFFICULTY
Print recipe

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.