PREP TIME 10 minutes
COOK TIME 40 minutes
2 eggplants, sliced 5cm thick
800g tomato passata
200g parmesan cheese, grated
Four Roses plain flour
300g fresh mozzarella cheese, roughly chopped
2 eggs, whisked
½ bunch fresh basil
Pukara olive oil
Dust eggplant in a bowl of flour before coating in egg mixture.
Once coated, place eggplant into a hot pan with enough oil to cover ¼ of the eggplant and turn until cooked.
Once eggplant is cooked, place a layer on the bottom of a dish before covering with tomato passata, mozzarella, parmesan cheese and basil.
Once covered, repeat this process again before placing into oven for approx 30 minutes until cooked.
Once cooked, serve up with a few basil leaves and cracked pepper on top.