What you need:
1 large/ 2 small Aubergines/ Eggplants
2 Med Eggs
Flour for dusting
Salt and Pepper to taste
Oil for frying
2 cups Italian Tomato Sauce (Store/ Home made)
2 Garlic cloves
1 tsp crushed red pepper flakes
A few leaves of fresh Basil/ 2 Tbsp dried Basil
150 gms Mozzarella cheese (grated)
½ cup Parmesan cheese (grated)
What to do:
Preheat oven to 375F/ 190C. Start by salting and pressing the eggplant (aubergine). You need to do this several hours before you start the main part of the preparation. Cut the eggplant into ¼-inch slices, and arrange these on a large plate. Sprinkle with a generous amount of salt. Place another plate on top, and then place something heavy on top of that. When you are ready to start cooking, wash the eggplant thoroughly and dry with a paper towel. Coat each slice with a little flour, dip in the beaten egg mixture (season with salt and pepper), and deep fry for a few minutes in the heated olive oil. Drain on paper towels.
Heat a tsp of oil and sauté the bruised Garlic cloves and red pepper flakes. Add the tomato sauce and heat through. Mix in the Basil. Keep aside.
Grease a medium baking pan with cooking spray. Put enough of the tomato sauce to coat pan. Next layer eggplant slices, a little bit of both cheeses and a little more tomato sauce. Repeat layers ending with a topping of both cheeses. Sprinkle salt and pepper on top.
Bake at 350 degrees for 45 minutes Cook removing the lid about ten minutes before serving. Let it cool for 15 mins before serving.
P.S. Look out for my Authentic Italian Tomato Sauce recipe in my next post.