The classic Italian Aubergine Parmigiana

Instructions

1. Preheat oven to 180 °C, standard baking.
2. Beat the egg in a shallow bowl. Season with salt. Place the flour on a plate. Coat an aubergine slice in the flour, shaking off the excess, then tip it into the egg and let the excess drip back into the bowl. Repeat with the remaining slices.
3. Heat the oil I a large frying pan over a medium high heat. Working in batches, if necessary, fry the aubergine slices for 5 minutes on each side or until golden-brown.
4. Drain well on kitchen paper. Continue until all slices are fried.
5. Layer the tomato sauce, aubergine slices, Parmesan, basil, and mozzarella in a shallow oven proof dish. Continue layering until all the ingredients are used, finishing with a layer of tomato sauce and the cheese on top. Season to taste.
6. Place the dish on a baking tray and bake for 30 minutes, until the sauce is bubbling and the cheese has melted. Top with extra basil leaves and serve hot.

• Servings : 6
• Ready in : 50 Minutes
• Course : Main courses
• Recipe Type : 90 day diet, Appetizers, beef, Cheese and eggs, Freezer-friendly, From dinner-to lunchbox, recipes for summer, Vegetables and site dishes
• Ingredient : Basil, Can tomatoes, Eggplant, Eggs, Mozzarella cheese, Parmesan cheese, Sunflower oil, Tomato puree