Eggplant Parmi

Ingredients

• ⅔ cup (160ml) olive oil
• 1 medium onion finely chopped
• 2 cloves garlic, crushed
• 400g can diced tomatoes
• 2 cups (560g) tomato passata
• ¼ teaspoon chilli flakes
• 2 medium eggplants (600g) sliced thickly
• ¼ (35g) cup plain flour
• ⅔ cup loosely packed basil (fresh)
• 200g bocconcini, sliced thinly
• 50g parmesan cheese
• 1 teaspoon paprika

Instructions

1. Preheat oven to 180°C/350°F.
2. Put salt on both sides of the eggplant, let it sit for 20-30 minutes and then wipe off salt and moisture.
3. Heat 1 tablespoon of the oil in a large frying pan over medium heat. Add onion; cook, stirring occasionally, for 5 minutes or until softened. Add garlic; cook, stirring, for 1 minute or until fragrant. Stir in tomatoes, passata and chilli season to taste. Transfer mixture to a medium jug
4. Toss eggplant in flour to coat: shake off excess. Heat remaining oil in same pan: cook eggplant, in batches, until browned on both sides. Drain on paper towel
5. Layer half the eggplant in an 18cm × 25cm ovenproof dish; season. Top with half each of the tomato mixture, basil and bocconcini. Repeat layering. Scatter parmesan over the top; sprinkle with paprika
6. Bake, covered, for 30 minutes. Uncover and bake for a further 15 minutes or until browned and eggplant is tender.

Serving Suggestions: Serve with a rocket (arugula) salad and crusty bread or stir through cooked pasta.