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Ingredients
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2 eggplants
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Olive oil, to shallow-fry
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1/2 cup plain flour
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3 eggs, lightly beaten
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500g jar pasta sauce
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1/2 cup chopped basil, plus extra leaves to serve
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220g ctn traditional bocconcini, thinly sliced
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1 cup coarsely grated parmesan (or vegetarian hard cheese)
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1/2 cup fresh breadcrumbs (made from day-old bread)
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Baby spinach leaves, to serve
Method
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1Preheat oven to 220C (200C fan-forced). Cut eggplants lengthways into 1cm-thick slices. Sprinkle with salt. Stand in a colander for 20 mins. Rinse and pat dry with paper towel.
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2Heat oil in a large frying pan over medium heat. Place flour and egg in shallow dishes. Dip eggplant in flour, then egg. Shake off excess. Cook in batches for 2-3 mins each side. Transfer to a plate lined with paper towel.
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3Spread a little sauce in a 20cm x 28cm ovenproof dish. Top with 1 layer of eggplant. Top with one-third of the sauce, basil, bocconcini and parmesan. Continue layering with remaining eggplant, sauce, basil and cheeses. Top with breadcrumbs. Bake for 15-20 mins or until golden. Top with extra basil. Serve with spinach.
Source: taste.com.au
