Eggplant Parmigiana

 Eggplant Parmigiana

             Serves 8–10

             Vegetarians will be very pleased to see this dish on the festive table or buffet.

             4 eggplants, cut lengthwise into 1 cm slices

             salt and freshly ground black pepper, to season

             ½ cup plain flour

             ⅓ cup olive oil

             3 cloves garlic, crushed

             3 × 400 g tins diced tomatoes

             ¼ cup shredded basil, plus extra basil leaves, to serve

             ½ cup grated mozzarella cheese

             ½ cup grated Parmesan cheese

              

             Preheat the oven to 190°C. Lightly grease a large ovenproof dish.

             Place the eggplant slices in a colander. Sprinkle generously with salt and leave for 30 minutes. Rinse under cold water and drain well on paper towel. Season the flour in a shallow dish with salt and pepper to taste. Dust the eggplant slices in the flour, shaking off any excess.

             Heat the oil in a large frying pan over a high heat. Cook the eggplant, in batches, until lightly golden. Set aside. Sauté the garlic in the same frying pan for 1 minute, without browning. Add the tomatoes and simmer for 10 minutes, until the mixture thickens slightly. Stir in the shredded basil and season to taste.

             Spoon one-third of the tomato sauce into the prepared dish. Top with half of the eggplant slices. Repeat with remaining tomato sauce and eggplant, finishing with a layer of tomato sauce. Sprinkle with the combined cheeses. Bake for 15 minutes, until the cheese is melted and bubbling.

             Rest for 15 minutes before cutting into squares. Top with the extra basil leaves before serving.

             TIP If the eggplants are firm and unblemished they should not need the initial salting.