Classic Eggplant Parmigiana

Ingredients

• Eggplant / Aubergine

  1 kg

  $2.40

• Tinned tomatoes

  2 tins

  $2.20

• Garlic

  4 cloves

  $0.16

• Fresh Basil

  1 bunch

  $1.30

• Fresh Mozzarella

  250 g

  $2.10

• Parmesan Cheese (Parmigiano-Reggiano)

  80 g

  $1.92

• Olive oil

  3 tbsp

  $0.29

• Plain flour

  50 g

  $0.06

• Salt

  1 tsp

  $0.00

Prices are estimates from our ingredient database and vary by market.

Preparation

1. 1

   Preheat oven to 190°C (375°F). Slice eggplant lengthwise into 1/2-inch thick slices.

2. 2

   Lightly dust eggplant slices in flour and pan-sear in 2 tbsp olive oil until lightly golden on both sides.

3. 3

   In a saucepan, heat remaining olive oil and sauté minced garlic for 1 minute until fragrant.

4. 4

   Add tinned tomatoes and a pinch of salt, then simmer for 15 minutes before stirring in torn basil.

5. 5

   Spread a layer of tomato sauce in the bottom of a baking dish, followed by eggplant slices.

6. 6

   Top with sliced mozzarella and grated parmesan, repeating layers until ingredients are used up.

7. 7

   Bake for 30 minutes until cheese is golden, bubbling, and the eggplant is melt-in-your-mouth tender.