Ingredients
1 large eggplant
cut into 2cm slices
Salt
400g tin whole tomatoes
drained and roughly chopped
3 shallots
diced (or small brown onion)
2 cloves garlic
chopped
1 sprig basil leaves
in tack (or 6-8 whole basil leaves)
25g butter
optional
⅓ cup plain flour
1 egg
½ cup milk
lightly beaten
2 cups fresh breadcrumbs
3 tbsp olive oil
for pan frying
200g mozzarella cheese
sliced or grated
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 Paper towel
- 1 Medium bowl
- 1 Small saucepan
- 1 Large frying pan
- 1 Oven tray
Instructions
- Slice eggplant into 2cm thick slices (approx 5 slices).
- Lie on paper towel and sprinkle one side generously with cooking salt- leave for 30 minutes.
- After 30 minutes, wipe the salt from the sliced eggplant using paper towel – you may have to give them 3-4 wipes using fresh paper towel to remove excess moisture.
- Add flour to a medium bowl, the egg and milk in another bowl and lastly the breadcrumbs in a third bowl.
- Dip eggplant slices in flour, brush off any excess and dip in the egg mixture. Once covered, drop in the breadcrumbs and cover slices. Set aside on a plate and continue with remaining slices until all crumbed.
- To make the tomato sauce: Heat 1 tablespoon of olive oil in a small saucepan. Add shallots and garlic then saute for 3-4 minutes, stirring.
- Add tomatoes, salt and pepper to taste and then the basil leaves and butter.
- Place a lid on the top of the saucepan and simmer for 10 minutes, stirring occasionally.
- Turn off heat and place to one side until needed.
- Preheat oven to 200C.
- Place a large frying pan on medium-high and add 1-2 tablespoons of olive oil. Lightly fry the breaded slices of eggplant until they turn golden brown.
- Place slices on an oven tray and pop in the oven for 15 minutes, until eggplant is soft.
- Remove from oven, divide the tomato sauce between eggplant slices and top with mozzarella cheese.
- Place back in the oven until cheese melts (approx 8 minutes).
- Serve straight away with a wedge of lemon.
Notes
Tip
These were really yummy and quite easy despite the long method above!
Tip
Making the tomato sauce while the eggplant is salting makes this meal a lot faster to prepare.
Variation
I state a sprig of basil leaf because it is easier to remove after cooking if your kids dont like the sight of green; however, if your kids dont mind a bit of green go ahead and just use the leaves.
Variation
The butter gives the sauce a lovely smoother flavour, however, if you are not keen on the butter, this recipe is fine without it.
