Eggplant parmigiana

Instructions

1. Heat 1 tablespoon of the oil in a large frying pan; cook onion and garlic for 5 minutes or until onion softens. Stir in tomatoes, passata and chilli. Transfer to a medium jug. Cook for further 3 minutes add basil leaves. Set aside.
2. Toss eggplant in flour to coat, dust off excess. Heat 3 tbsp oil in pan; cook eggplant, in batches, until browned. Drain on paper towel.
3. Layer half the eggplant in oven prove dish. Top with half the tomato mixture, basil and baby mozzarella. Repeat layering, finishing with parmesan. Sprinkle with paprika.
4. Cover with foil and cook for 40-50 minutes in preheated to 180°C oven. Remove foil and cook for 10 minutes. Sprinkle over 2 tbsp breadcrumbs and serve with bread.
5. Enjoy!

• Servings : 4
• Ready in : 75 Minutes
• Course : Appetizers, Main courses
• Recipe Type : 90 day diet, Appetizers, beef, recipes for summer
• Ingredient : Basil, Bread crumbs, Can tomatoes, Dried hot chilis, Eggplant, Flour, Garlic, Mozzarella cheese, Olive oil, Onion, Parmesan cheese, Red pepper, Tomato puree