- 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
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.