This recipe is a healthier version of the usually fried fare. I've only made it once and it turned out okay (although Claire thinks it was good...). Anyway though, try it for yourself, its good for takeaway lunch in tupperware! And let me know if you have an idea to spruce this dish up.
Serves 3 people
20 min prep/35 min oven
You need:
1 eggplant, peeled and thinly sliced
1 egg, beaten in a bowl
150 g Italian seasoned bread crumbs
1 can chopped tomatoes
1 large clove garlic, chopped
Basil
Some fresh mozarella
Parmesan cheese
Preheat oven to 175 C, 350 F. Place the can of chopped tomatoes in a saucepan and very gently heat with the chopped garlic. Season the sauce with s/p and basil. After, leave the sauce on the side to cool. In the meantime, dip the eggplant slices in the egg bowl and then dip in the bread crumbs. Place in a single layer on the baking sheet and heat in the oven for five minutes each side. In a baking dish, lay some of the sauce on the bottom and then layer with eggplant. Season and lay some sauce on top, then repeat with another layer of eggplant, until all eggplant slices are used. Top with mozzarella and extra parmesan. Add basil leaves for a pretty touch!
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