Ingredients
Serves 4
2 large eggplants (firm)
1 cup olive oil
Salt and pepper
100g plain flour
4 eggs lightly beaten
6 slices bread, dried in the oven and crushed
1 clove garlic, crushed
2 tablespoons flat leaf parsley, finely sliced
½ cup olive oil and 1 tablespoon butter
Topping
100g sliced buffalo mozzarella or sliced bocconcini
Sauce
½ cup olive oil
1 small onion (finely sliced)
1 garlic clove (crushed)
6 ripe tomatoes, peeled, seeds removed and diced
salt & pepper
1 tablespoon shredded basil
6 tablespoons grated parmesan cheese
Method
Cut the eggplants into slices lengthwise, not thicker than 1cm.
Place the flour in a bowl and season with salt and pepper. Place the lightly beaten eggs in a shallow tray.
Rub the dried bread crumbs with the garlic then mix in the parsley and place in a shallow tray or bowl.
Coat the eggplant with flour and dip in the egg mix before coating in the breadcrumbs.
Heat oil and butter in a fry pan, when the butter begins to foam add the eggplant and cook until golden on one side before turning and repeating on the other side. Drain on paper towel then place the eggplant on a baking tray lined with baking paper and set aside.
Preheat the oven to 180°C.
For the sauce, heat ½ cup olive oil in a saucepan, fry the onion and garlic without colour. Add the fresh diced tomato and cook until the tomato begins to soften and break down. Stir in the basil and set aside to cool.
Spoon some of the tomato sauce over each eggplant then sprinkle with parmesan cheese and top with a few slices of buffalo mozzarella. Bake for 15-20 minutes or until the eggplant is soft when a knife is inserted.
Tip: This dish is very good hot or at room temperature and makes a good antipasto.