Ingredients
- 2 x 125g Massimo’s Mozzarella
- 2 eggplants, approx 700g
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 carrots, grated
- 2 celery sticks, grated
- 700g tomato passata
- A handful of basil leaves
- 3/4 cup Parmesan
- Flour to coat eggplant slices
- 2 eggs, beaten
- 1 whole fresh tomato
- Olive oil
- 1/2 cup canola oil, for frying
- Salt & pepper
Method
- Preheat oven to 180°C.
- In a frypan heat 2 tbsp olive oil, add onion, garlic, carrots, celery. Fry gently until soft.
- Add tomato passata, salt and pepper to taste, then simmer for 30 minutes.
- Slice the eggplant into slices approx. 1 cm thick.
- Coat each side with flour then dip into the beaten egg.
- Heat canola oil in a separate pan, then deep fry each slice of eggplant on both sides until golden.
- Drain fried slices on a paper towel.
- In a baking dish add a layer of tomato sauce to the base to prevent it from sticking.
- Add a layer of fried eggplant, then sprinkle with Parmesan, grated or sliced fresh Massimo’s Mozzarella and a few basil leaves.
- Repeat layers finishing with sauce, Parmesan and Massimo’s Mozzarella. Add sliced tomato to garnish.
- Bake for 20 minutes.
- Buon Appetito!
