With our home delivery of vegetables they send a sheet with a new recipe every week and we thought this weeks one looked good and we would give it a go.
2 eggs beaten
1 1/2 cups find dry bread crumbs mixed with 1/2 teaspoon salt and 1/2 teaspoon ground black pepper and olive oil
2 cans diced or crush tomato
1 teaspoon dried leafy basil and 1/2 teaspoon dried leafy oregano crumbled (though instead we used thyme, sage and bay leaf cos we didn’t have those)
400 grams sliced mozzarella
1/2 cup of grated Parmesan (though we didn’t have that so we added some cheddar)
We though that might be a bit boring just all on its own so we roasted then added some red and green capsicums.
Wash eggplant, cut crosswise 1cm thickness, dip into beaten egg then dredge with season bread crumbs. Place slices on plate and chill for 30-40 mins. Heat some oil (doesn’t rly mater how much, it says 2cm but we used a tiny bit and some butter) use frypan. fry eggplant on both sides until golden brown and crispy. Drain well on paper towel. In a saucepan heat the tomato sauce, bail and oregano. Spread1/3 of sauce in a greased baking dish. Layer half the eggplant, half the mozzarella cheese slices, another 1/3 of sauce and half the Parmesan. Repeat those layers until its all used. Bake at 180 for 30 mins or until hot n bubbly.
says it serves 6, but uh I don’t think, it served about four.