- 4-5 large eggplants
- 6 eggs
- 2 cups plain flour
- Salt and pepper to taste
- Canola Oil for frying
- 2 Cups of blended cheese (Cheddar and Mozarella)
- Parmesan cheese to sprinkle over the top
- 700ml Good quality passata or sugo
Cook the tomato sauce approx 10 mins and set aside.
Slice Eggplants lengthways at 5mm thickness, trying to get them all nice and even.
In a shallow bowl add flour and a inch of salt ready to coat eggplants.
In another bowl whisk 4-6 eggs (start with 4 and add if required) add salt and pepper and add a tablespoon of grated parmesan cheese.
In a shallow frypan pour canola oil to a depth of 3 -4 cms and bring to high heat.
Coat first batch of eggplants (enough to cover fry pan) in flour and then coat in egg mix.
Transfer to hot frypan and fry until lightly golden in colour turning after a few minutes, You don’t want to get them too dark as they need to be baked in oven. Once cooked transfer onto absorbent paper towel to drain away excess oil. Repeat until you have cooked all your eggplants.
In a rectangular baking tray add a ladle of the prepared tomato sauce on the bottom and then begin laying out your fried eggplants until you have the first layer completely covering the baking tray.
Add some more sauce and then some blended cheese ( not too much as you do not want to taste just cheese) Sprinkle some grated parmesan over the top and then then repeat process until you have used up all of the eggplants. Hopefully you would have about 4 to 5 layers. Sprinkle more parmesan over the top. Do not add any blended cheeses to the very top layer.
Pre heat up oven to 180 C and place baking tray into oven for about 20-25 mins (no need to cover)
Let them sit and cool for about an hour or more ( the longer the better) and then slice into squares and serve. They taste even better when they are completely cool and served the next day after a light reheat. They taste just as nice cold as they are warm.
By: Robert Cortazzo